2 medium onions, sliced
2 carrots, sliced
1/4 cup chopped parsley
2 stalks celery, chopped
2 lbs. chicken thighs (6 to 8 pieces)
salt and pepper to taste
3/4 cup butter
Preheat oven to 350 degrees.
Combine onion, carrots, parsley and celery in medium roasting pan. Sprinkle chicken with salt and pepper; arrange skin-side down over vegetables. Dot with butter. Bake uncovered for 45 minutes.
Baste occasionally, turning the chicken once. Bake covered for 10 minutes longer. Arrange chicken on heated platter, pour pan drippings over chicken.
Note: I always double the amount of vegetables
Source: Adapted from A Blue Ribbon Poultry Cookbook