Farmers Market Chicken Bake
When it comes to the vegetables, just use what you can get at the local farmers market. If cauliflower is not your favorite vegetable, choose green beans or broccoli instead. When eggplant is plentiful, you may want to choose that instead of carrots. Or just mix up whatever you have on hand to use up. This is a very versatile and forgiving recipe.
1 small onion, sliced thin
1 (28 oz.) can tomatoes
1 t dried basil
1 t dried oregano
1 t dried marjoram
2 C of bow tie pasta
1 1/2 lbs chicken thighs
1/2 t salt
1/4 t of pepper
5 garlic cloves, chopped
1 C of carrots, sliced
1 C of cauliflower florets
1 green bell pepper, cleaned, cut into thin bite size strips
Set the oven temperature to 450 degrees allowing the oven to preheat.
Use a non stick cooking spray and coat the bottom and sides of a cast iron Dutch oven.
Spread the onions evenly over the bottom of the pot.
Drain the tomatoes, reserving the juice. Set the tomatoes aside.
Add enough water to the tomato juice to equal 1 cup.
Add to the tomato juice the basil, oregano and marjoram and stir until blended in well.
Place the pasta into the pot and pour 3/4 cup of the tomato juice mixture over the pasta.
Put the chicken over the pasta and sprinkle with the salt and pepper.
Scatter the garlic over the top of the chicken.
Spread the tomatoes over the chicken.
Layer in the carrots, cauliflower and bell pepper.
Pour the remaining tomato juice mixture over the top of the vegetables.
Cover and bake 45 to 50 minutes or until the chicken is cooked through.
Makes 4 servings