Baked Zucchini, Red Potatoes, And Chicken

1. 1

   Heat the oven to 375 degrees and set a large baking dish aside that either has a lid or you can use tin foil if you don't have a lid.

2. 2

   In a big bowl add the herbs de provence, white wine, and olive oil. Blend and let sit while you prep the rest of the food.

3. 3

   Chop the red potatoes into chunks. You can usually just chop in half then chop those halves in half and you are good but some may be bigger or some may be smaller so use your judgement.

4. 4

   Take your zucchini and slice it down the center the long way. Now chop it into 1/4-1/2 in. peaces. so you have half moons. If your zucchini is bigger try slicing it the long way then slice it again to make quarters. Then lay on side and chop. You can

5. 5

   Grab the chicken and you can either leave them all whole. I like to make sure they are roughly all the same size. you can do this by either by using a tenderiser to thin them out or chop them into large chunks about the same size. I like to keep them the same size so that the cooking time for the peaces don't vary greatly leaving some over cooked and some under cooked.

6. 6

   Now grab a large deep baking dish that will fit all this in there. Add the potatoes and zucchini to the herb blend and toss till well coated. Add these to an oiled baking dish. Now toss the chicken in oil blend and place these in a single layer over the potatoes and zucchini. I added a little BBQ sauce to the top of the chicken but from here you can really do just about anything you want. Cover with a lid, or aluminium foil and cook for 35-45 min. or until the chicken is fully cooked and the veggies are tender.

7. 7

   Serve with a glass of white wine and enjoy.

* Per serving · 4 servings · Values may vary.

No additional tips available.