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Oven Baked Chicken Thighs

The perfect chicken bake for cooler winter nights.

Ingredients
  • 1 level teaspoon Massel Chicken Style Stock Powder
  • 6 skinless, boneless chicken thighs
  • 6 small-medium potatoes
  • 3 medium sized zucchini
  • Olive oil spray
  • 1 Tbsp bread crumbs
  • Marinade:
  • 2 teasp Massel Chicken Style Stock Powder
  • 1 cup white dry wine – Semillon or Sauvignon Blanc will do.
  • 1/3-1/2 cup extra virgin olive oil
  • 1 teaspoon dry thyme
  • 1 teaspoon dry tarragon
  • ½ teaspoon of paprika powder (for colour – optional)
  • ½ teaspoon chilli powder (optional or to taste)
  • Sauce: Chef’s Tip: If you like lots of sauce you can double the quantities below!
  • 2 tbsp. olive oil
  • 2 tbsp. white flour
  • 1 teaspoon tomato paste
  • Reserved marinade plus 1/2 cup water
Method
  1. Remove fat and trim chicken thighs.
  2. In a deep bowl combine all ingredients for the marinade.
  3. Place the chicken thighs in the marinade making sure they are well covered.
  4. Cover and set aside for as long as you can, best overnight.
  5. One and half hours before serving set the oven to 190-200 degrees C.
  6. Peel the potatoes and cut them in 1 cm cubes.
  7. Wash then cut the ends off zucchini then cut into cubes that are double the size of the potato ones.
  8. Choose an ovenproof container that is not too big and can accommodate everything rather snugly.
  9. Spray container with olive oil and coat with breadcrumbs.
  10. Place potatoes and zucchini in the container; lightly sprinkle them with the Massel stock powder chicken.
  11. Remove Chicken from marinade then reserve marinade to make the sauce.
  12. Place the Chicken on the potato-zucchini base.
  13. Place in the oven for 45-50 minutes, checking every 20 minutes.
  14. In the meantime, heat oil in a frypan on medium heat, add flour and sauté until golden brown.
  15. Add tomato paste while stirring. Gently pour in the marinade and water while mixing. Use a whipping tool so as the mixture doesn’t form lumps.
  16. Reduce heat and simmer until the sauce has a good consistency. Add extra water if too thick.
  17. Season with a sprinkle of Massel Stock Powder Chicken and pepper before serving, if required.
Massel products used in this recipe:
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