Lottie's Chicken~Veggie Bake
Chicken Thighs with or without bone ( 6 reg. – 8 small)
Small Red Potatoes w/skins cut in half ( 8 – 10 )
Fresh Celery / cut into 1 inch pcs. ( 2 cups )
Fresh Baby Carrots / whole ( 2 cups )
Fresh or Frozen Broccoli
Steamed White Rice ~ perfect from the Chinese Restaurant ( 1 pint )
Extra-Virgin Olive Oil ( enough to coat the bottome of baking dish 11 x 13 )
Chopped Garlic ( 3 TBLS )
Salt
Pepper
Oregano
Thyme
Lemon Thyme
Parsley flakes
Boil water (enough to cover the chicken thighs with room to spare) and add Chicken. Cook for approx. 7 minutes - just until par-boiled – add the chopped clelery and the baby carrots and continue to cook for approx. 5 minutes more but be careful to not over-cook. The vegetables should remain firm and the chicken should be barely pink inside. Remove chicken thighs and place on plate to cool enough for handling. Remove the vegetables and rinse with cold water to retain color and stop the cooking process. In the meantime:
Set oven temp. to 375* - coat the bottom of the baking dish with the olive oil and slice the potatoes into halves, toss the potatoes with the oil a bit placing them flat side down into the oiled dish and then season them to taste with salt, pepper, garlic, garlic powder, oregano, thymes and parsley flakes. Take the chicken meat from the bone (if any) – pull chicken into large bite-size pieces.
Pushing the potatoes to each end of the rectangular baking dish, leave an area in the center and fill with the chicken meat. Toss the chicken meat about in the oil, garlic and seasonings remaining in the dish until the chicken has been lightly coated. Next take the celery and carrots and place over top the meat.
*Add any additional seasonings as you feel necessary at this point.
Cover the meat and vegetables with the steamed rice (leaving the potatoes uncovered). Cover tightly with aluminum foil and bake for an additional 15 - 20 minutes (or until the potatoes are nicely roasted ) and everything is nicely warmed through. Tossing the rice and chicken mixture slightly half way thru the process will help to ensure even heating.
Happy Pantry Personal Chef Services @ http://mysite.verizon.net/jelottie
Chicken Thighs with or without bone ( 6 reg. – 8 small)
Small Red Potatoes w/skins cut in half ( 8 – 10 )
Fresh Celery / cut into 1 inch pcs. ( 2 cups )
Fresh Baby Carrots / whole ( 2 cups )
Fresh or Frozen Broccoli
Steamed White Rice ~ perfect from the Chinese Restaurant ( 1 pint )
Extra-Virgin Olive Oil ( enough to coat the bottome of baking dish 11 x 13 )
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Chopped Garlic ( 3 TBLS )
Salt
Pepper
Oregano
Thyme
Lemon Thyme
Parsley flakes
Boil water (enough to cover the chicken thighs with room to spare) and add Chicken. Cook for approx. 7 minutes - just until par-boiled – add the chopped clelery and the baby carrots and continue to cook for approx. 5 minutes more but be careful to not over-cook. The vegetables should remain firm and the chicken should be barely pink inside. Remove chicken thighs and place on plate to cool enough for handling. Remove the vegetables and rinse with cold water to retain color and stop the cooking process. In the meantime:
Set oven temp. to 375* - coat the bottom of the baking dish with the olive oil and slice the potatoes into halves, toss the potatoes with the oil a bit placing them flat side down into the oiled dish and then season them to taste with salt, pepper, garlic, garlic powder, oregano, thymes and parsley flakes. Take the chicken meat from the bone (if any) – pull chicken into large bite-size pieces.
Pushing the potatoes to each end of the rectangular baking dish, leave an area in the center and fill with the chicken meat. Toss the chicken meat about in the oil, garlic and seasonings remaining in the dish until the chicken has been lightly coated. Next take the celery and carrots and place over top the meat.
*Add any additional seasonings as you feel necessary at this point.
Cover the meat and vegetables with the steamed rice (leaving the potatoes uncovered). Cover tightly with aluminum foil and bake for an additional 15 - 20 minutes (or until the potatoes are nicely roasted ) and everything is nicely warmed through. Tossing the rice and chicken mixture slightly half way thru the process will help to ensure even heating.
Happy Pantry Personal Chef Services @ http://mysite.verizon.net/jelottie