This is a variation on a recipe from good friends David and Sarah, who served up a savory chicken dish for a special dinner. Friends are a great source of excellent recipes. They might even like it if you try out your cooking on them, too!
Shopping List
1 cut up chicken*, with bone and skin
20 oz. canned chopped tomatoes
1 large yellow squash
1 medium onion
2 large or 4 medium Yukon gold potatoes or similar quantity of other root vegetables
oregano, garlic powder, salt and pepper
1/2 c olive oil
How To
Preheat oven to 390 degrees.
Wash the veggies and peel the potatoes/root veggies.
Dice the potatoes/root veggies into small bite-sized pieces.
Slice the squash and dice the onions into medium bite-sized pieces.
In a 9×13 pan with sides, coat the veggies with 1/4 c. olive oil.
Sprinkle lightly with salt and pepper.
Place chicken pieces, skin side up, over the veggies.
Pour the canned tomatoes over the chicken to coat the top.
Sprinkle generously with oregano, garlic powder, and pepper.
Drizzle 1/4 c. olive oil over the top of the tomatoes and chicken.
Bake, uncovered, for at least 70 minutes. The chicken skin should be slightly blackened.
Remove the pan from the oven and cut open a couple of white- and dark-meat pieces. Any juices should be pretty clear and the meat shouldn’t be pink at all.
If needed, return pan to the oven and check again every 10 minutes until done.
6-8 servings.
NOTE: If cooking for 1-2 people, instead use a package of 2 chicken breasts or 2 thigh/drumsticks (either way, with skin and bone). Reduce by half the other ingredients. For easier cleanup, line the pan with foil before adding the veggies and oil.
*All references to meat or other products on this blog assume kosher; however, use whatever kind of meat you usually buy.
