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Chicken with Mediterranean Vegetables
This quantity serves 2 of us, but you can easily adjust to your requirements.
What you need
- 3 whole chicken leg/thigh pieces
- 2 small zucchini
- 2 large roma tomatoes
- 10 crimini mushrooms
- 1 red bell pepper
- 1/2 tsp each dried basil, dried oregano, dried rosemary
- 1 tsp each sweet paprika, kosher salt, freshly ground black pepper
- 1/4 tsp cayenne pepper
- fat or oil
How to make it
- Preheat oven to 350º
- Over a gas flame, outdoor grill or under the broiler, char the skin of the red bell pepper all over
- Remove pepper from flame and place inside a plastic bag, twist the opening close and let stand for about 20 minutes
- Combine all the dried herbs, spices, salt & pepper
- Brush fat on the bottom and about 1 inch up the sides of a casserole or baking pan large enough to hold chicken with some space around the edges
- Cut the zucchini into half moons about 1/2 inch pieces
- Cut the tomatoes into 8 pieces each and remove the seeds
- Slice the mushrooms
- Remove bell pepper from the plastic bag and remove the blackened skin
- Remove the stem and seeds and cut the flesh into strips about 2 inches by 1/3 inch
- Pat chicken pieces dry and place into the pan, skin side up leaving space around the edges (there should not be any skin beneath the chicken pieces, so trim as needed)
- Combine vegetables and distribute around the edges of and between the chicken pieces
- Using half the herb mixture, sprinkle the top of chicken pieces
- With remaining half of herb mixture, sprinkle the vegetables - drizzle all with a bit of fat or oil
- Bake for 90 minutes, stirring the vegetables once or twice
- Remove chicken to a warm platter
- Using a slotted spoon, remove vegetables and place around the chicken
- Pour off the pan juices to a fat separator
Serve chicken and vegetables with the de-fatted pan juices and a green salad
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