Summer is winding down. Harvest time is here. If you have a vegetable garden at this is the time of year produce starts to ripen faster than you can eat it. When I lived at home, it seemed like there was always a pile of vegetables that had to be eaten today or they were going to have to be thrown out. This method for chicken and roasted vegetables is the perfect solution to that pile. Even if you don't have a veggie patch this is the time of year farmer's markets are cheap and the fridge can fill up anyway.
For the marinate you can use a store bought Italian dressing packet (prepared with oil and vinegar only) like I did, bottled dressing, or home made dressing. (olive oil, balsamic vinegar, garlic, whole grain mustard, salt, pepper, and herbs to taste)
Possible veg combinations:
New potatoes, carrots, celery, yellow bell pepper, onion (pictured) or
New potatoes, cherry tomatoes, courgette, green bell pepper, onion or
Courgette, red and green bell pepper, mushrooms, onions or
Yellow squash, cherry tomatoes, celery, onion
or any combination you wish!
Method: First marinate chicken for about an hour in dressing in a large baking dish. Clean vegetables and cut into similar size pieces. Stir chicken, veg, and dressing together until everything is coated. Arrange chicken near the top. Cover with foil and bake at 190 for an hour. Test vegetables to see if they are tender. When veg is tender you can serve immediately or pour off liquid in bottom of the dish, remove the foil, and put back in the oven for 15 minutes or so to dry it out a bit. I like roasted vegetables dry but not tooooo dry. This was a big hit with the entire family!
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