CHICKEN BAKE ROMA
425o 1 hour
1 3-1/2 lb chicken, skinned & cut into 8 pieces (or use breasts)
¼ tsp salt
¼ tsp pepper
2 medium zucchini (1/4” chunks – about 4 cups)
2 cups mushrooms, halved
1 can (28oz) whole tomatoes (with juices), coarsely chopped
1 medium yellow onion, chopped (about 1 cup)
3 cloves garlic, finely chopped
2 tsp basil
1 bay leaf
Preheat oven to 425o.
Rub both sides of chicken with salt & pepper and place in 9×13 baking pan.
In a large bowl, combine zucchini, mushrooms, tomatoes, onions, garlic, basil and bay leaf.
Spoon vegetable mixture evenly over chicken. Cover with foil and bake for 35 minutes.
Uncover pan and bake until chicken is golden and no longer pink (about 40 minutes longer).
Remove bay leaf and serve.