Recipe by Feast Your Eyes!
Growing up in the 60's, those lazy Sunday afternoons after church were full of family and friends gathering together for delicious food, great company and good conversation – so full of love and tradition. Women gathered in the steamy kitchen gossiping, laughing, and cooking family favorites. Like mom's delicious chicken and vegetable dish, which was always a winner at pot-lucks, dinner parties and family gatherings. It is very easy and quick to prepare - An excellent choice on those hectic weeknights. TIP: Be sure to have plenty of crusty Italian or French bread on hand -- The flavorful chicken broth is great for dipping!
Top Review by Epi Curious
Feast, thanks for sharing. This is very similar to my own roasted chicken recipe except I add a bit of chopped tart green apple (adds amazing flavor to the broth...but you don't eat the apple) and some white wine. Tried with the thighs and chicken broth and added a few chopped parsnips as I did not have any zucchini or squash; used white onion cause that's all I had and it was awesome. This is comfort food at its best and a perfect way to use some chicken thighs I needed to use tonight. The garlic powder and onion powder intensify the flavor nicely.
- 8 chicken legs or 8 chicken thighs
- 1⁄2 lb red potatoes, washed & quartered
- 1⁄2 lb baby carrots, washed
- 1 yellow squash, washed & cut into 2-inch chunks
- 1 zucchini, washed & cut into 2-inch chunks
- 2 cups button mushrooms, cleaned & sliced in half
- 8 garlic cloves
- 1 large red onion, peeled & sliced into thin rings
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon dried rosemary, rub between fingers to waken flavor
- 1 tablespoon dried parsley, rub between fingers to waken flavor
- kosher salt, to taste
- ground black pepper, to taste
- 4 tablespoons butter (NOT MARGARINE)
- 2 cups chicken broth (Or as needed)
Directions See How It's Made
- Preheat oven to 350 degrees F.
- Wash chicken, pat dry with paper towels. Place chicken in a 13-in. x 9-in. x 2-in. baking dish.
- Arrange the next six (6) ingredients around the chicken. (Tuck the garlic in between the chicken pieces.) Top with the onion rings.
- Season with the onion and garlic powder, dried rosemary and parsley, salt and pepper.
- Place a 1/2 tablespoon of butter on each chicken piece. Pour chicken broth into baking dish - to a level of about 1/2-inch.
- Cover baking dish with foil; cook for 1 hour in pre-heated oven. Remove foil and continue to cook until the vegetables are tender and chicken juices run clear, about 20 minutes.