Harvest Vegetable Bake

By kjs1010

This dish is packed with a large assortment of vegetables. Served with a green salad, it makes an excellent entree.

Ingredients

• 2 1/2-3 # boneless, skinless chicken thighs
• 2 bay leaves
• 4 small red potatoes, cut into 1 inch pieces
• 4 small onions, quartered
• 4 small carrots, cut into 2 inch pieces
• 2 celery ribs, cut into 2 inch pieces
• 2 small turnips, peeled and cut into 1 inch pieces
• 1 medium green pepper, cut into 1 inch pieces
• 12 small mushrooms
• 2 tsp salt
• 1 tsp dried rosemary, crushed
• 1/2 tsp pepper
• 1 can (14 1/2 oz) diced tomatoes, undrained

Details

Preparation time 10mins

Preparation

Step 1

Place chicken in a greased 9x13 inch baking dish; add bay leaves. Top with potatoes, onions, carrots, celery, turnips, green pepper and mushrooms. Sprinkle with salt, rosemary, and pepper. Pour tomatoes over all.

Cover and bake at 375 for 1 1/2 hours or until chicken juices run clear and vegetables are tender. Discard bay leaves before serving.