Tuesday, October 30, 2012

One Dish Chicken and Vegetables

One Dish Chicken and Vegetables
by Margy Hooker
Serves 2-3 Prep and cook time 1 ½ hours

4 red new potatoes, quartered
1/4 cup fresh parsley, chopped
½ sweet onion, quartered
1 small zucchini, cubed
1 large heirloom tomato, quartered
1 small yellow squash, cubed
1 large clove garlic, chopped
2 fresh sage leaves, whole
3 sprigs of fresh thyme, whole
1 stalk celery with leaves, chopped
Salt and Pepper
1 large chicken breast (with or without skin
and bone)
Put the vegetables in the bottom of the baking dish.  Place the chicken breast on top of the vegetables then season.  Cover with foil and roast 1 hour, remove foil and roast for 15 more minutes.  Serve over noodles, rice or Quinoa or enjoy as is!

Put the following in the bottom of a sprayed baking dish:
Potatoes, onion, tomato, garlic, celery, zucchini, yellow squash, half the parsley, sage and 2 thyme leaves. Season with a generous portion of salt and pepper.  Top with: Chicken breast, remaining parsley, 1 sprig of thyme, and season chicken with salt and pepper. Cover with foil: And roast in a 350 preheated oven for 1 hour. Uncover and roast 15 more minutes. This makes its own broth as it cooks. Serve over cooked noodles, rice or quinoa.

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