Roast chicken and veggies.
This was a very simple and easy dish to make. Doesn't take long to prep and best of all, it only uses 2 pans!
Other than the green onions and tomatoes all of the veggies were from my Backyard Produce box, the potatoes were russet.
3-4 chicken legs
3-4 chicken thighs
4 large potatoes, sliced
8 baby carrots, sliced
2 roma tomatoes, diced
1 green pepper, diced
3 green onions, chopped
3 cloves garlic, peeled and diced or grated
1 cup red wine
2 cups chicken stock
olive oil
salt and pepper to taste
poultry seasoning to taste
Place chicken into large skillet, coat with olive oil, poultry seasoning, salt and pepper. Brown both sides and remove from skillet.
In oven safe stoneware or dutch oven, place veggies on bottom.
Add wine and chicken stock, garlic, salt and pepper. Place chicken on top, pour juices from skillet over top, cover and bake at 350 degrees for 45 minutes. Remove from oven and serve!
