Penny served this at our combined family Christmas party this year (The Gauntt-Dudek annual party, also known as the GD party!). Casey has eaten countless of my chicken dinner experiments (some worthy, some not ) and when he commented the next morning about how juicy and delicious that big pan of shredded chicken was; I asked right away how she made it. Penny said she had so much going on that she picked her easiest most effortless main dish…now I was REALLY intrigued.
There are really no measurements here, just the ingredients and the long slow roast. I’m not sure it would be much different if you cooked it longer or shorter, or added more or less chicken or spices. So here goes the no-recipe!
Chicken thighs, bone-in, skin off
olive oil
Italian herbs, fresh or dried
Salt and pepper
Place the thighs in a baking dish, drizzle with olive oil, sprinkle with herbs, salt and pepper. Cover the dish with foil and place in a 325 degree oven for 2 1/2 or 3 hours. Remove the bones (they should pull free easily from the tender meat) and then shred the chicken in the pan with forks, tossing with all the lovely chickeny juices. And THAT’s IT !
Because we love roasted onions, I added an onion cut into 8th’s along with the chicken, and it was meltingly delicious as well.
This could be a slow-cooker recipe no doubt. And you could lower the heat to 300 if you wanted to cook it even longer.
{ 2 comments… read them below or add one }
I had my doubts about this “no recipe chicken” dish by Penny, but I was so tired, so why not! To my surprise it was so easy to make and so delicious, juicy, and savory! We woke up the next morning relishing the evenings meal. I made this for my sister too, who has a delicate palate with chemo and all…she loved it.
So happy it tasted good to your sister as well. Hard to know what will appeal, and you want to take such good care of her. Thanks for writing, Fran!