Ingredients  : 

1 tablespoon vegetable oil
8 chicken thighs
1 teaspoon salt, or to taste
1/4 teaspoon ground black pepper
1 pinch paprika
1 (10.75 ounce) can condensed cream of mushroom soup
1 (1 ounce) package dry onion soup mix
1 cup sour cream
1 tablespoon lemon juice
1 teaspoon dried dill weed

Direction   : 

Start preheating the oven to 350 ° F (175 ° C). Oil a 9×13-in.

baking dish.

In a skillet, heat vegetable oil over medium heat. Brown both
sides of the chicken and remove into the prepared baking dish.

Use paprika, pepper, and salt to season.

Mix together dill weed, lemon juice, sour cream, onion soup mix,
and mushroom soup. Add over the chicken.

Put in the preheated oven and bake until the sauce turns brown
and the chicken pieces are cooked, 60 minutes. An instant-read
thermometer should register 165 ° F (74 ° C) when you insert one
close to the bone.

Nutrition Information   : 

Calories: 636 calories;
Sodium: 1866
Total Carbohydrate: 12.6
Cholesterol: 183
Protein: 36.1
Total Fat: 48.8