Ingredients are chicken, mushrooms, garlic, shallot, tomatoes, and whatever green veggie you have. I had broccoli. And of course, salt, pepper, and whatever herbs and spices you like. Simple. But,.boy, is this tasty.
My store had those "family packs" of chicken thighs on sale again. Boneless, but with the skin, which I like for the flavor. Bone in is good, too -- this recipe would still work, but they might need to cook longer.
Because they were boneless, the "fillets" opened up and could be arranged flat on the baking pan. I put a little, but very little, olive oil on the pan first, just to prevent sticking. The chicken will do the rest! You definitely cannot use a cookie sheet for this, because of the fat that will come out. If you don't have a pan with sides like the one in the picture, those Pyrex baking dishes work well, too.
Season the chicken, put the minced garlic and shallot on it, put the sliced mushroom on, put the tomato and broccoli on -- in winter, even canned tomato would do.
With the fillets, I cooked for 20 minutes at 350; if you were using bone-in thighs, because they are thicker, they might take longer, so you should check.
When you reheat them (from the fridge or freezer), I wouldn't mind if you added some grated cheese.
I made a batch of couscous to eat them with, and of course you can freeze that in portions in containers, too. I saved the pan juices, skimmed most of the fat off, and used that when I made the couscous, so it was extra delicious.
You could freeze some without any "side" and make noodles or quinoa or couscous fresh, preferably using good chicken stock, even store-bought, instead of water. Get the kind in the carton, not in the can! Also, you could freeze without the tomatoes and add some fresh ones when you reheat.
Also makes a good sandwich on good whole-grain bread. Add mayo, bbq sauce, honey-mustard dressing, whatever you like.
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