Ingredients:
1 cup olive oil
3 Tb creole seasoning (Konrico brand was used here, but others would work)
2 Tb ground black pepper
1 Tb dried oregano
1 Tb onion powder
2 tsp sea salt
8 chicken thighs
Assorted raw vegetables (peppers, onion, mushrooms, asparagus and plumb tomatoes used in this recipe)
20 whole garlic cloves (or to taste)
1 14.5 oz can chicken broth

Preheat oven to 350.

In a large skillet or casserole, add oil and spices.

Stir well. Add chicken pieces and dredge into spice mixture.

Remove chicken onto plate and set aside.

Add vegetables to skillet with spice mixture. Stir to blend. Add broth. Stir to incorporate spices throughout.

Place reserved spiced chicken over vegetables. Put in preheated oven for 40 minutes.

Cover skillet with foil, reduce oven temperature to 300 and bake an extra 40 minutes. Turn off oven. Let rest in oven, covered, for 5-10 minutes.

Remove from oven to stovetop, remove foil and let sit 5-10 more minutes.

Serve up!!!

Y’all Enjoy!

Published by Two Cousins and a Skillet

Grew up in Clearwater, Florida. Graduated from Clearwater High School. Work for Pinellas County Schools as a technology technician. View all posts by Two Cousins and a Skillet