Here’s another way to use some of the farmers market tomatoes, onions and zucchini for a main dish. With a touch of garlic and herbs, this dish is also popular for a crowd at a brunch or potluck.
Chicken thighs are inexpensive, and they are also one of the most flavorful parts of the chicken. Take the skin off, but leave on some of the fat that is left to give the pan juices flavor.
Zucchini and Tomato Baked Chicken
3 tablespoons olive oil, divided use
8 chicken thighs, without skin
2 large garlic cloves, thinly sliced
1/4 cup dry white wine
1 medium white onion
1 tablespoon paprika (regular sweet)
1/4 teaspoon ground thyme or 1/2 teaspoon leaf thyme
2 teaspoons chopped parsley
Pinch red cayenne pepper
White pepper, to taste
1 tablespoon sea salt, or to taste
2-3 medium or Roma tomatoes, cut into wedges
2 small-medium zucchini, cut crosswise into rounds
In a bowl large enough to hold all of the chicken, put 2 tablespoons of the olive oil Add the chicken to the oil and toss until the chicken is coated, then add the garlic cloves and white wine. Let the chicken sit in this marinade for 30 minutes or so, in the refrigerator.
Preheat oven to 350 degrees. In a casserole or baking dish large enough to hold the chicken thighs, spread the remaining tablespoon of the oil. Spread the sliced onions over the bottom of the dish, evenly. In a small bowl, mix together the paprika, thyme, parsley, cayenne pepper, white pepper and salt.
Sprinkle each of the chicken pieces, top and bottom, with this mixture, reserving a teaspoonful or so for the vegetables. Put chicken pieces into the baking dish on top of the onions. Toss the tomato wedges and sliced zucchini into the oil and wine mixture, then season with remaining spices. Set vegetables aside; add the rest of the marinade mixture to the baking pan with chicken. Put chicken in the oven and let bake for 20 minutes or so.
Spoon some of the baking juices over the chicken at this point. Then, scatter the seasoned tomato and zucchini wedges over the top and let the dish bake the rest of the way. (Depending upon the size of the chicken thighs, this should be around another 15-20 minutes.)
To serve, put chicken and vegetables onto a serving platter. Pass the pan juices around. The dish is good with a rice blend, such as brown and wild rice, or plain white rice.
From Bonnie Walker