Preparation time: 20 minutes; Cooking time: 1 hour Serves: 4

Ingredients

• 2 teaspoons olive oil
• 8 chicken thighs, seasoned with freshly ground black pepper
• 1 pound potatoes cut into wedges
• 2-3 carrots cut into two or three and sliced lengthways
• 1 x 284 ml  (10.75 ounce) can condensed cream of mushroom soup
• ½ cup water
• ½ cup sour cream
• 1 tablespoon lemon juice
• 2-3 tablespoons dry onion soup mix (2 tablespoons and was way too salty)
• ¼-½ teaspoon freshly ground black pepper or cayenne pepper
• 1 teaspoon paprika
• 1 teaspoon dried dill weed

Instructions

1. Preheat oven to 375ºF (190ºC) ten minutes before using. Brush a 9 x 13-inch baking dish with oil. Set aside.
2. Heat the olive oil in a skillet over medium heat and brown the chicken thighs on both sides. Place the browned chicken skin side up on the prepared baking dish. Arrange potatoes and carrots in a single layer around the chicken.
3. In a small bowl, whisk together the mushroom soup, water, sour cream and lemon juice. Whisk in the onion soup mix, pepper, paprika and dill. Pour the mixture over the chicken and vegetables.
4. Bake in preheated oven for one hour, or until chicken pieces are cooked through and sauce is browned. Flip the potatoes and carrots once, during baking.
5. Point to note: if using dry onion soup mix- you will not need salt because it’s very salty.

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