Looks easy, delicious and economical . . . great for a beginner in the kitchen.
What I would change . . . substitute thighs with boneless skinless chicken breasts or tenderloins.
This recipe comes from Pillsbury.
3 tablespoons butter
2 tablespoons packed brown sugar
1 1/2 teaspoons Italian seasoning
1 teaspoon salt
1 package (28 oz) boneless skinless chicken thighs
1 lb baby red potatoes, quartered
1/2 medium yellow onion, cut into large pieces
1 lemon, sliced
1/4 teaspoon pepper
Heat oven to 400°F.
Spray 13x9-inch (3-quart) baking dish with cooking spray.
Meanwhile, in 10-inch nonstick skillet, melt 2 tablespoons of the butter over medium-high heat.
In small bowl, stir together brown sugar, Italian seasoning and 1/2 teaspoon of the salt. Sprinkle over chicken.
Cook chicken in skillet 3 to 4 minutes on each side or until golden brown and crispy.
Arrange chicken, potatoes, onions and lemon slices in baking dish. Sprinkle with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Melt remaining 1 tablespoon butter, and drizzle over mixture.
Bake 30 to 40 minutes or until potatoes are tender and juice of chicken is clear when thickest part is cut (at least 165°F).