Baked Zucchini Red Potatoes And Chicken Recipes

CHICKEN, ZUCCHINI, AND POTATO BAKE

Steps:

• Preheat the oven to 375 degrees F. Grab a glass baking dish and spray it with nonstick cooking spray. Set aside for now.
• Grab your cutting board and start by chopping the zucchini and potatoes into bite-sized pieces. Then peel and dice the onion into small pieces.
• Next, trim and chop the chicken into evenly sized, bite-size pieces. Place the chicken in the baking dish in an even layer. Sprinkle with salt, pepper, and garlic powder.
• In the same baking dish, add the onion, zucchini, and potatoes and spread out into an even layer. Top with the pesto, and then sprinkle with the mozzarella cheese.
• Cover the baking dish with tin foil, and bake for 35-45 minutes (until the chicken reaches 165 degrees and is no longer pink, and until a fork can easily pierce a potato).
• Serve immediately, or store in the fridge up to 5 days.

BAKED CHICKEN WITH POTATOES, CHERRY TOMATOES AND HERBS

Steps:

• Pull any lumps of fat off the chicken and discard. In a bowl, combine chicken, 2 tablespoons olive oil, 1/2 tablespoon rosemary, 2 teaspoons salt, 1/2 teaspoon pepper and the chiles. Mix and set aside, at least 30 minutes at room temperature or up to 8 hours in the refrigerator.
• Heat oven to 450 degrees. In a 9-by-13-inch baking dish or a large ovenproof skillet with a lid, combine the remaining 2 tablespoons olive oil and 1/2 tablespoon rosemary, potatoes, tomatoes, onion and a generous sprinkling of salt and pepper. Toss and spread out evenly in the pan. Arrange chicken pieces on top, skin-side up. Add the wine, pouring along the edges of the pan, and place basil sprigs on top. Cover tightly, and bake for 30 minutes.
• Remove chicken from the oven and turn the oven temperature to 475 degrees. (Use the convection feature if you have it.) Or heat the broiler and arrange oven rack about 8 inches from the heat. Return uncovered pan to oven and cook until chicken skin is browned, cooking liquid is reduced and vegetables are very soft, 10 to 15 minutes more.
• Discard basil sprigs. Garnish with shredded basil and serve immediately.

ROASTED CHICKEN & RED POTATOES

Steps:

• Preheat oven to 375°. Place potatoes, spinach and onion in a greased shallow roasting pan. Add oil, garlic, 3/4 teaspoon salt, thyme and 1/2 teaspoon pepper; toss to combine., Arrange chicken over vegetables; sprinkle with paprika and remaining salt and pepper. Roast on an upper oven rack 55-60 minutes or until a thermometer inserted in chicken reads 170°-175° and potatoes are tender.

ZUCCHINI AND POTATO BAKE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a medium baking pan, toss together the zucchini, potatoes, red bell pepper, garlic, bread crumbs, and olive oil. Season with paprika, salt, and pepper.
• Bake 1 hour in the preheated oven, stirring occasionally, until potatoes are tender and lightly brown.

BAKED CHICKEN AND ZUCCHINI

Steps:

• In a shallow bowl, beat egg, water, 1/2 teaspoon salt and pepper. Set aside 2 tablespoons bread crumbs. Place the remaining crumbs in a large shallow dish. Dip chicken into egg mixture, then place in crumbs and turn to coat. , In a large skillet, cook chicken in 2 tablespoons oil until golden brown, 2-3 minutes on each side; remove and set aside. In the same skillet, saute zucchini in remaining oil until crisp-tender; drain. Transfer to a greased 13x9-in. baking dish. , Sprinkle the reserved bread crumbs over the zucchini. Top with tomato slices; sprinkle with 2/3 cup mozzarella cheese, basil and remaining salt. Top with chicken. Cover and bake at 400° until a thermometer reads 170°, about 25 minutes. Uncover; sprinkle with remaining cheese. Bake until cheese is melted, about 10 minutes longer.

BAKED CHICKEN AND ZUCCHINI

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Lightly grease a 9x13-inch baking dish.
• Beat egg, water, salt, and pepper in a shallow bowl. Set 2 tablespoons bread crumbs aside; pour remaining bread crumbs into a large resealable plastic bag. Dip chicken in egg mixture, then place in bag and shake to coat.
• Heat 2 tablespoons olive oil in a large skillet over medium heat. Cook chicken in skillet until browned, 2 to 3 minutes per side. Remove chicken from pan. Add remaining 2 tablespoons oil to skillet; cook and stir zucchini and garlic over medium heat until zucchini is slightly tender, about 2 minutes. Transfer to prepared baking dish.
• Sprinkle 2 tablespoons reserved bread crumbs over zucchini. Top with tomato slices, 2/3 cup mozzarella cheese, and basil. Place chicken on top of zucchini layer. Cover baking dish with aluminum foil.
• Bake in preheated oven until chicken is no longer pink in the center and juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Uncover and sprinkle with remaining mozzarella cheese. Bake until cheese is melted, about 5 minutes.

BAKED ZUCCHINI, RED POTATOES, AND CHICKEN

Steps:

• 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. 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. 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. 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 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. 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. Serve with a glass of white wine and enjoy.