“Chicken Supreme” is one of the easiest dishes that I make and it makes its own gravy! Perfect for a winter dinner, it can also be doubled for a larger group. I’ve made it with chicken breasts and thighs but it really is works best with chicken legs. Use whatever veggies you have on hand, but always add mushrooms – they help to make the gravy. You can literally pop it in the oven for an hour or so, busy yourself with odds and ends, come back and your dinner will be ready. It’s a “one-pot wonder”!!
4 chicken legs (with skin and bones)
1 small onion or ½ large onion, sliced
4 carrots cut up into pieces
2 medium potatoes cut into pieces
Any other veggies you may have on hand cut into pieces
8 oz. sliced baby bella mushrooms (regular white mushrooms are good, too.)
1 Tbls. fresh thyme, chopped
½ tsp. salt
¼ tsp. garlic powder (or a bit less)
¼ tsp. onion powder (or a bit less)
- Preheat oven to 450 °F. Position rack to middle of the oven.
- In baking pan at least 1.5” deep (I use disposable aluminum pan), place vegetables on bottom and sprinkle with chopped thyme.
- Place chicken legs on top of vegetables; sprinkle chicken with salt, garlic and onion powders. Do not cover the pan. Bake for about an hour but start checking to see if the chicken and vegetables are tender at around 50 minutes in the oven.