Ingredients
- 2 cups Baby Carrots
- 4 medium Potatoes
- 1 Zucchini
- 1/2 Onion
- 1 Bell Pepper
- 1 can diced Tomatoes
- 3 tbsp Salsa
- 4-6 Chicken Thighs
- salt
- plack pepper
Directions
- Cut all vegetables in medium pieces. Dice the onion. Saute the onions and carrots until the onion is lightly golden.
- In a big baking pan add all vegetables, salt and black pepper. Add 1-2 cups of hot water.
- Salt the chicken and place it on the top of the vegetables. Cover with aluminium foil and put in preheat to 385F oven.
- Bake until vegetables and chicken are almost done. In a small bowl mix 2-3 tbsp of the liquid part of the meal and add 1 tbsp red pepper. Add it on top of the chicken and bake another 10-15min.
- Serve this Baked Vegetables with Chicken Thighs warm with glass of wine
Ingredients: 2 chicken breasts. 2 cups Italian Dressing 1 tsp salt 1 tsp black pepper Place chicken breasts in a glass dish or bowl. Poke several holes in breasts with a fork. Season with salt and pepper to taste and cover with the Italian salad dressing. Cover dish and […]
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Ingredients:
2 chicken breasts.
2 cups Italian Dressing
1 tsp salt
1 tsp black pepper
Place chicken breasts in a glass dish or bowl. Poke several holes in breasts with a fork. Season with salt and pepper to taste and cover with the Italian salad dressing. Cover dish and refrigerate to marinate for 2-3 hours.
Preheat the oven to 375 F. Place the chicken breasts in a lightly greased pan, cover with foil and bake for 15min. Remove the foil and continue baking for another 20-25 min.
The Italian dressing gives a special flavor to the chicken and it makes it an interesting dinner. I usually use a counter top oven. If you want to use it to, make sure you set it on bake, and rotate the chicken every 15min. In that case, there is no need to cover the meat with foil.
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