Chicken with Mediterranean Vegetables Recipe

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Chicken with Mediterranean Vegetables

Contributed by: Melinda

This quantity serves 2 of us, but you can easily adjust to your requirements.

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

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

Questions about this recipe?