Recipe by Graybert
A quick chicken recipe, serve with plain white rice and steamed baby carrots.
Top Review by SloppyJoe
I was pretty skeptical about the soup mix and reduced it down to somewhere between 1/2 and 3/4, I just eyeballed it. I knew as soon as I dumped it I should have run my rolling pin across it a couple of times because I don't like all those little chunky onions. Aside from that, I was super surprised to find that I liked it so much and DH enjoyed it very much as well. It was sweet, tangy, sticky and very flavorful. I did reduce the cooking time though. I always cook my thighs at 350 for 30 minutes then turn the oven off and let them rest in there for another 15-20. They come out perfect every single time. This is a keeper and a new favorite Go-To when I need something, well, in a hurry. :) Thanks for posting!
- 2 1⁄2-3 lbs cut-up chicken
- 1⁄2 cup ketchup
- 1⁄4 cup water
- 1⁄4 cup packed brown sugar
- 1 (2 ounce) envelope dry onion soup mix