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4.8 from 5 votes

Chicken in a Hurry

Chicken in a Hurry - the name says it all. This is the perfect chicken dish for a busy weeknight, but good enough for a fancy weekend meal. Sweet and tangy, super easy and inexpensive!
Prep Time2 mins
Cook Time50 mins
Total Time52 mins
Course: Main Course
Cuisine: American
Keyword: chicken, easy prep
Servings: 6
Calories: 486kcal
Author: Joanna Cismaru

Ingredients

  • 4 lb chicken thighs with skin and bones
  • 2 cups chicken broth
  • 1 oz french onion soup mix (1 packet)
  • 1/2 cup brown sugar packed
  • 1/3 cup ketchup
  • 1 tbsp parsley chopped, for garnish

Instructions

  • Preheat the oven to 375 F degrees.
  • Arrange the chicken thighs in a large 9x13-inch baking dish or a roaster.
  • Pour the chicken broth over the thighs. Sprinkle the onion soup mix and brown sugar evenly over each thigh then squeeze ketchup over each thigh. If you don't have a squeeze ketchup bottle, spoon about 1/2 tbsp of ketchup over each thigh.
  • Cover the pan with aluminum foil and bake for 45 minutes. Remove the foil and bake for another 10 to 15 minutes or until the skin is crispy and chicken is cooked through. Bone-in thighs should reach an internal temperature of 180 F degrees when they are done.
  • Garnish with parsley and serve over rice or mashed potatoes

Video

Notes

Use any type of chicken that you'd like in this recipe. Keep the same time and temperature if you're using chicken breasts.
 
BBQ sauce, tomato paste, tomato sauce, or fresh tomatoes would be a great substitute if you don't like ketchup.
 
Baking time may vary depending on how many chicken thighs are in the pan or whether or not you're using skinless and boneless vs bone-in with skin.
 
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
 

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Nutrition

Serving: 307g | Calories: 486kcal | Carbohydrates: 11.8g | Protein: 67g | Fat: 17.2g | Saturated Fat: 4.8g | Cholesterol: 202mg | Sodium: 525mg | Potassium: 656mg | Sugar: 11.3g | Vitamin A: 5% | Vitamin C: 4% | Calcium: 5% | Iron: 17%