Now that we have the baby, I am always looking for recipes that take very little prep time but still look and taste like I slaved for hours in the kitchen. Flipping through my Kosher By Design: Short on Time book the other day I came across this recipe that not only was a perfect fit for a delicious fall dinner, but also takes no time at all to prepare.
All you have to do is slice up the zucchini, squash, and tomatoes the dish is basically ready to go! Of course it takes 2 hours to cook but as someone who is home for most of the day but doesn't have all afternoon to cook, this is something that can easily be done. Once I go back to work I would only make this on a weekend when we're busy around the house but even if you get home before 5:30 you can still have dinner on the table by 7:30. I halved the recipe, but I typed it up as is below in case you have more than 3 people to feed. It's very easy to halve since the original recipe calls for it to be baked in two separate 9x13 pans.
I actually threw in a few more vegetables (butternut squash and red onion), though I roasted them separately just in case they didn't all work well together. In the end I served the added veggies underneath the rest and thought the combination was great.
This chicken dish will definitely make its way into our dinner rotation.
Primavera Chicken (from Kosher By Design: Short on Time)
6-8 chicken legs, with bone and skin
6-8 chicken thighs, with bone and skin
1 yellow squash, unpeeled
1 green zucchini, unpeeled
1 qt cherry tomatoes, halved
1 8oz bottle of Italian dressing
- Preheat oven to 350 degrees.
- Place the chicken pieces in single layers, skin side up, into two 9x13 inch baking pans.
- Slice the squash and zucchini in half lengthwise and slice into 1 inch thick half-moons. Scatter over the chicken. Toss on the halved tomatoes.
- Shake the dressing and drizzle it over the chicken.
- Bake, uncovered, for 2 hours
- Remove the chicken to a platter. Toss the vegetables in the pan liquid and then scatter them over the chicken.