Rustic Chicken

Rustic Chicken

Dish Size:
3 Quart
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September 12, 2011
Tara’s Tidbits®

This can be made with any cuts of chicken, bone-in or boneless, just make sure to cook thoroughly!



  • 2 tablespoons butter, melted
  • 3 tablespoons olive oil
  • 1 teaspoon poultry seasoning
  • 1 tablespoon parsley flakes
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • 2 ribs celery, cut into 1 inch lengths
  • 2 carrots, peeled and cut into 1 inch lengths
  • 1 onion, peeled and quartered
  • 4 redskin potatoes, quartered
  • 8 whole garlic cloves, unpeeled
  • 2 pounds chicken thighs
  • ¾ cup white wine (or chicken broth)
  • 4 sprigs fresh rosemary


  1. Preheat oven to 400 degrees. In a small bowl, combine butter, olive oil, poultry seasoning, parsley flakes and salt and pepper.
  2. Add celery, carrots, onion, potatoes, garlic cloves and chicken thighs to a 3-quart temp-tations® baking dish and cover with butter and seasoning mixture. Toss all to fully coat before arranging the chicken thighs on top of the vegetables.
  3. Slowly pour wine into baking dish from one corner (so as to not wash seasoning off of vegetables). Top each chicken thigh with a fresh sprig of rosemary and bake for 55-60 minutes, until a meat thermometer inserted into chicken’s thickest part registers 185 degrees.

Makes 4 servings.

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