% Daily Value * | |
Total Fat 13g | 17% |
Saturated Fat 2g | 12% |
Cholesterol 80mg | 27% |
Sodium 1421mg | 62% |
Total Carbohydrate 5g | 2% |
Dietary Fiber 0g | 1% |
Total Sugars 1g | |
Protein 32g | |
Vitamin C 3mg | 13% |
Calcium 34mg | 3% |
Iron 1mg | 6% |
Potassium 357mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved
3 ratings · Serves 4
Onion Roasted Chicken- A classic roasted chicken recipe, because nothing tastes better than perfectly roasted chicken. With just chicken, carrots, potatoes, and onion soup mix, it’s so easy (yet so delicious!) that it feels like cheating.
Onion Roasted Chicken- A classic roasted chicken recipe, because nothing tastes better than perfectly roasted chicken. With just chicken, carrots, potatoes, and onion soup mix, it’s so easy (yet so delicious!) that it feels like cheating.
1 1/2 packets Onion soup mix
Rate this recipe 4.5/5 (15 Votes)
Add a photo Comment Send PrintIngredients
- one envelope of Lipton Onion Soup
- one jar of creamy french dressing
- one jar of apricot preserves
- Chicken legs, as many as you need.
Details
Preparation
Step 1
mix first three ingredients together, place chicken legs in an oven proof pan, poor the mixture oven the chicken legs, turn chicken to coat, bake for one hour, turn chicken half way through, serve with white rice covered with sauce.
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This post may contain affiliate links. Please read my disclosure policy. 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! This chicken in a hurry sometimes also called chicken hurry is perfect for a busy weeknight dinner. I just love
recipes like this one that our parents and grandparents had to come up with to make our dinners quick but still delicious enough for a big hungry family. Let me tell you this dish packs flavor and results in a perfectly made and wonderfully tender dish. I have to say that when my friend told me about this recipe I was very skeptical. This is one of
her mother’s recipes that she used to make for dinner all the time and when she first told me ingredients in it, I questioned it. You mean you don’t mix everything together and pour over the chicken? I just couldn’t wrap my head around it. But being the foodie that I am, my rule is to always try something once and if I don’t like it, well then at least I can say I tried it. So we made it and I’m glad I did! This dish couldn’t get any easier.What Is Chicken in a Hurry?
Ingredients In Chicken In A Hurry
Keep scrolling down to the recipe card for a list of FULL ingredient amounts and instructions or click the “Jump to Recipe” button at the top of the page!
- Chicken – Thighs, bone in with skin on.
- Broth – Chicken broth is preferred, low sodium as we want to control the amount of salt in our dish.
- French onion soup mix – We’re using 1 entire packet of the mix for lots of concentrated flavor. Believe me you’ll want to include this ingredient.
- Sugar – Brown sugar gives this dish some sweetness to help round out the flavor of our dish. We want to use brown sugar as it’ll give us molasses notes and complexity.
- Ketchup – Really? Ketchup? Believe me don’t knock it till you try it. It’s perfectly sweet, acidic, and tomato-ey.
- Parsley – Chopped finely for garnish.
How To Make Chicken In a Hurry
- Preheat the oven: To 375 F degrees.
- Prep the chicken: Arrange the chicken thighs in a large 9×13-inch baking dish or a roaster. Pour the chicken broth over the thighs then 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.
- Bake the chicken: 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.
- Finish the dish: Garnish with chopped parsley and serve over your choice of starches.
How to Serve
The beauty about this dish isn’t just how quick, delicious, and easy it is, but also how well it pairs with so many sides! Whether you’re looking to go basic with mashed potatoes or rice, or more extravagant like polenta or kale salad, you’re bound to be impressed.
Starches
- Mashed Potatoes
- Loaded Scalloped Potatoes
- Roasted Fingerling Potatoes
- Harvest Rice
- Creamy Polenta
Salads
- Kale And Quinoa Salad With Lemon Vinaigrette
- Greek Salad
- Warm Kale Salad With Roasted Butternut Squash
How To Ensure Your Chicken Is Cooked Through
If you’re used to only really cooking with chicken breast just keep in mind that the color of the cooked meat will be different. Chicken breast cooks from pink to white whereas chicken thigh will cook darker, even a little pinkish even when done. So fear not if your thigh still has some color to it, as long as the internal temp is 180 F degrees you’re good to go!
Some Tips
- Be sure not to touch the bone with the thermometer when reading the internal temperature of the thigh.
- Make sure to pat the chicken dry first before seasoning because moisture causes steam which will prevent your chicken from browning.
- Use any type of chicken that you’d like in this recipe. If you’re using chicken breasts, the breast is done when it reaches an internal temperature of 165 F degrees.
- 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.
Leftovers
Fridge
Store leftover chicken in an airtight container in the refrigerator for 3 to 5 days.
Freezer
Freeze this stored in airtight containers for up to 3 months! Allow to thaw overnight in the fridge before heating back up in the oven, on the stove, or on the microwave.
Craving More Chicken? Try These Delicious Recipes
- East African Braised chicken
- Crockpot Thai Chicken Thighs
- Sesame Garlic Chicken
- One Pot Chicken Drumsticks with Beluga Lentils
- Baked Garlic and Ginger Chicken Drumsticks
- Lemon Pepper Chicken
- Korean BBQ Chicken
- Oven Baked Chicken Thighs
- Smothered Chicken
- Chicken Adobo
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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!
- ▢
- ▢ 4 pound chicken thighs with skin and bones
- ▢ 2 cups chicken broth
- ▢ 1 ounce french onion soup mix (1 packet)
- ▢ 1/2 cup brown sugar packed
- ▢ 1/3 cup ketchup
- ▢ 1 tablespoon parsley chopped, for garnish
Preheat the oven to 375 F degrees.
Arrange the chicken thighs in a large 9×13-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.
- 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.
- Store leftover chicken in an airtight container in the refrigerator for 3 to 5 days.
- Freeze this stored in airtight containers for up to 3 months! Allow to thaw overnight in the fridge before heating back up in the oven, on the stove, or on the microwave.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Calories: 760kcal (38%)Carbohydrates: 23g (8%)Protein: 51g (102%)Fat: 51g (78%)Saturated Fat: 14g (88%)Cholesterol: 296mg (99%)Sodium: 383mg (17%)Potassium: 754mg (22%)Sugar: 21g (23%)Vitamin A: 358IU (7%)Vitamin C: 1mg (1%)Calcium: 45mg (5%)Iron: 2mg (11%)
Course:Dinner, Main Course
Cuisine:American
Keyword:baked chicken, chicken, chicken in a hurry, easy prep
Meet Joanna Cismaru
I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.
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No matter what household we have all grown up in, there is something that has brought us all together here and that is a love and appreciation of food. Food that is from cultures and cuisines across the world has always been a staple of the blog. I'm excited to bring you all a taste of each corner of the earth, every last bite seasoned to perfection and served up with love - from my kitchen to yours.