Ingredients
Scale
- 4 chicken thighs, bone-in and skin-on
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 can cream of mushroom soup
- 1 packet onion soup mix
- 1 cup water
- 1 tablespoon fresh parsley, chopped (optional)
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, mix cream of mushroom soup, onion soup mix, and water until smooth.
- Drizzle olive oil in a baking dish and season chicken with salt and pepper; arrange skin-side up.
- Pour soup mixture over chicken.
- Cover tightly with foil and bake 1 hour.
- Remove foil and bake an additional 30 minutes until chicken is cooked through and skin is crispy (internal temp 165°F / 75°C).
- Let rest 5 minutes and garnish with parsley before serving.
Notes
- Serve with mashed potatoes or rice to enjoy the sauce.
- Store leftovers in an airtight container in the fridge up to 3 days or freeze up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dinner
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 1 g
- Sodium: 500 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 10 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 80 mg