Baked Chicken Thighs

baked chicken thigh with roasted potato and vegetables

This is a hardy chicken dish that will always come out juicy.


Units Scale
  1. 3 pounds Chicken Thighs Bone-In
  2. 1 Onion
  3. 3 Cloves Garlic
  4. 4 Carrots
  5. 4 Celery Stalks
  6. 1/2 cup Butter
  7. 2 cups Orange Juice
  8. 1 pound Red Potatoes or Russet Potatoes
  9. 1 Teaspoon Garlic Powder
  10. 1 Teaspoon Onion Powder
  11. 1 Teaspoon Season Salt
  12. 1 Teaspoon Black Pepper


  1. Cut onions, celery, and chicken into chunks.
  2. Add vegetables and orange juice to a casserole or lasagne pan with chicken on top.
  3. Sprinkle spices over the chicken
  4. Cut butter into chunks and spread throughout.
  5. Bake for One Hour at 425 degrees do not cover


A Dutch oven is a good option for this dish. Go with tiny round red potatoes if you can find them.