How To Make Budget Friendly One pot Chicken Thighs

Looking for a quick, wack everything in a dish and cook kinda meal? These One pot chicken thighs are just what your looking for! Budget Friendly, easy, quick, delicious and filling! Oven to plate in 1 hour! Here’s how I make It…

one pot chicken thighs

Cheap and Quick Family Meals

Lets start with Cheap! I have a large family, 4 kids and 2 adults! And I am always very aware of the family food budget and the need to keep within it. I want to make sure my lot enjoy hearty homemade food but I also need to keep costs down!

From a cost perspective, chicken thighs are a cheap cut of poultry…. But Why?

Well, Thighs have a higher fat content, and fat is less expensive to process in comparison to lean cuts like Chicken breasts. This means the savings in processing are passed on to the consumer, lowering the price point and making them a more affordable option

Cheaper does not mean low Quality!

Don’t believe me? Ask any chef! Most Chefs actually prefer Chicken Thigh’s!

Why? Because of the higher fat content. Chicken thighs once cooked are Tender and Juicy, the fat content stops them from drying out. This makes for a much more versatile cut of meat, you can fry them, Roast them, braise them and they will still maintain their succulent nature.

Quick: Cooked in Just 1 Hour

Thighs, Veg and Seasoning all thrown together and baked to perfection in just 1 hour! I often prep this budget friendly meal early in the day, then pop it in the oven an hour before I expect the kids home from school.

As soon as they walk through the door its on the table waiting for them. I simply put the whole pot in the middle of the table and let them help themselves.

How To Make Budget Friendly One Pot Chicken Thighs

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Ingredients

  • 1 Kg Chicken Thighs (skin on)
  • New Potatoes
  • 1 Red Pepper
  • 1 Green Pepper
  • One large Onion
  • Paprika
  • Dried parsley
  • Garlic Granules
  • Brown Sugar
  • Black Pepper
  • Salt
  • Olive Oil

Rice and Grains Side Dish

  • 1 pack of Microwave Indian Style Grains (Aldi)
  • 1 Pack of Long Grain White Rice (Aldi)

Instructions

  • Pre-heat the oven to 200c
  • In a bowl add the Paprika, Parsley, Garlic Granules, Brown sugar, salt and pepper and mix togethor.
  • Rub the mixture into the skin of each Chicken Thigh

Chicken thigh recipe

  • Place the Chicken thighs in a large Oven Proof Dish, with space between each one
  • Cut the Onion, New Potatoes and Peppers into chunks and wedge them in every nook and cranny, filling all the areas surronding the Chicken Thighs.
  • Season with Salt and Pepper and drzzle both the chicken and vegetables with Olive oil

chicken thigh recipe

  • Pop in the middle of the oven for 1 hour or until thoroughly cooked through

chicken thighs

  • For the Rice and Grain side– Microwave one pouch of white rice and one pouch of Indian grains. Then mix both togethor in a large bowl

Indian rice

  • Serve and Enjoy!

HOW TO CHECK YOUR CHICKEN IS THOROUGHLY COOKED THROUGH

Option 1. Insert a food thermometer into the thickest part of the chicken. It is cooked if the thermometer reads 180°F (82°C) for a whole chicken, or 165°F (74°C) for chicken cuts.

Option 2. Cut into the chicken and if the juices run clear it is cooked, if there is a tinge of pink or red it needs longer in the oven

How Long Will One pot Chicken thighs Keep?

Allow any leftovers to cool, then place in an airtight container. Keep in the fridge for up to 3 days

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One Pot Chicken Thighs

Prep Time10 minutes
Cook Time1 hour
Course: Main Course
Cuisine: English
Servings: 6

Ingredients

  • 1 Kg skin on Chicken Thighs (6)
  • 12-15 New Potatoes
  • 1 Red Pepper
  • 1 Green Pepper
  • 1 Large Onion
  • 1 tsp Paprika
  • 1 tsp Dried Parsley
  • 1/2 tsp Garlic Granules
  • 1 tsp Brown sugar
  • 1/2 tsp Black pepper
  • 1/2 tsp salt
  • olive oil

For The Rice and Grains side

  • 1 pack Microwave Indian Grains (Aldi)
  • 1 pack Microwave Long Grain White Rice

Instructions

  • Pre-heat the oven to 200c
  • In a bowl add the Paprika, Parsley, Garlic Granules, Brown sugar, salt and pepper and mix togethor.
  • Rub the mixture into the skin of each Chicken Thigh
  • Place the Chicken thighs in a large Oven Proof Dish (skin up), with space between each one
  • Cut the Onion, New Potatoes and Peppers into chunks and wedge them in every nook and cranny, filling all the areas surronding the Chicken Thighs.
  • Season with Salt and Pepper and drzzle both the chicken and vegetables with Olive oil
  • Pop in the middle of the oven for 1 hour or until thoroughly cooked through. (Towards the end of cooking you can cover with tinfoil if you like, to avoid charring of the chicken thighs) I never bother, since my kids like the crispy skin.

For the Rice and Grain side

  • microwave one pouch of white rice and one pouch of Indian grains. Then mix both togethor in a large bowl
  • Serve and enjoy

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