This week I needed a savory indulgence and these slightly crisped, savory chicken thighs more than hit the spot. The dish is full of hearty vegetables and rich flavor. A brown garlic sauce with a light hint of parmesan and rosemary are the decadent compliments to purple potatoes, sundried tomatoes and chicken thighs. 

I initially paired this with parmesan pearl couscous and, when that was done, I accompanied the still-as-good-as-the-first-time leftovers with some wild rice. 

I would include these recipes, but I’m not going to lie, I just followed the directions on the box. 

Hope you enjoy!

Baked Chicken with hearty vegetables and brown sauce
Yields 6
A delicious and savory meal with hearty vegetables and crispy baked chickent
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Prep Time
15 min
Cook Time
35 min
Total Time
50 min
Prep Time
15 min
Cook Time
35 min
Total Time
50 min
  1. Olive oil
For the chicken
  1. 6 boneless chicken thighs (season according to taste)
  2. 3 tbsp butter
  3. 2 tsp Rosemary
  4. 1 tbsp Ground Sage
  5. 1 tbsp Garlic Salt
  6. Black Pepper to taste
For Vegetables
  1. 2 tbsp butter
  2. 3 Garlic cloves peeled
  3. 1 cup pearl onions
  4. 1/2 cup sundried tomatoes
  5. 1 cup Broccoli
  6. 4 purple potatoes cubed
  7. Heaping handful baby spinach
For garlic brown sauce
  1. 1/4 c butter
  2. 2 tbsp all-purpose flour
  3. 1 cup chicken broth (add more as needed)
  4. 1 tsp dried thyme
  5. 1 tsp ground sage
  6. 1/2 cup half & half
  7. 1/4 cup ground parmesan
  8. Salt & pepper to taste
  1. Preheat oven to 400 degrees. Lightly oil 9x13 baking dish with olive oil.
For the chicken
  1. Melt 3 tbsp butter in skillet on medium high heat and season chicken with rosemary, ground sage, garlic salt and pepper.
  2. Sear chicken on both sides, about 2-3 minutes each. Set thighs in oiled baking dish.
For the vegetables
  1. Melt 2 more tbsp in skillet and sear peeled garlic cloves and pearl onions until slightly browned.
  2. Turn down heat to medium low. Add sundried tomatoes, broccoli and potatoes. Cook until slightly softened.
  3. Add handful of baby spinach and simmer until wilted.
  4. Spread through baking dish.
For the sauce
  1. Add butter, chicken broth, thyme, sage, half & half, parmesan and salt to skillet.
  2. Bring to a simmer and then pour evenly over chicken and vegetables.
  3. Place in preheated oven for 25 minutes, until chicken reaches internal temperature of 165 degrees.
  4. Eat immediately- by itself or serve over couscous or rice.
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