Deliciously moist and tender chicken thighs with a few vegetables, all baked in a clay pot, make this a one pot meal that’s super easy and quick.
6 fresh Chicken thighs, boneless and skinless
3 cloves Garlic
3 Carrots, sliced
1 small Onion, cut in quarters or smaller.
4 small Red Potatoes, quartered
3–4 pats of butter.
½ teaspoon Salt
½ teaspoon Black Pepper
Fully submerge both parts of your clay baking pot under water. Soak for 30 minutes.
Prepare your vegetables.
Place the carrots in the bottom of the baker.
Add the potatoes.
Add the onions.
Add the garlic cloves.
Arrange the chicken thighs on top of the vegetables.
Sprinkle chicken with salt.
Sprinkle with black pepper.
Place the pats of butter on top of the chicken pieces.
Place the top on the baker.
Place the baker in a COLD oven.
Set oven temperature to 425F degrees. Let chicken bake for 60 minutes.
Remove lid from baker, let chicken bake for 10-15 more minutes to slightly brown.
Internal temperature of the chicken should be 165F degrees to be done.
Remove from oven when done. Let chicken rest for 15 minutes before serving.
If using bone in chicken, your cooking time may be longer. It’s always best to check the internal temperature of meat with a digital thermometer.
Keywords: clay pot, clay baker, chicken thighs, boneless, skinless, one pot meals, southern recipes