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chicken with tomatoes from The Jewish Kitchen
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Chicken withe Tomatoes Plus

This one pan dish is delicious and offers easy clean up (love that!) and a wonderful array of seasonings, veggies, and textures. It is perfect with pasta, rice, roasted or mashed potatoes or couscous. This is a great dish for company or a weeknight dinner.
Course Lunch, Main Dish
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4 servings

Ingredients

  • 1 4-5 lbs. Kosher chicken parts
  • 1/2 tsp. Kosher salt
  • 1/2 tsp. black pepper
  • 1-2 tbsp. oil
  • 1 large onion sliced in thick pieces
  • 2+ large peeled potatoes, cut in thick slices
  • 1 large can crushed tomatoes
  • 2 tbsp. fresh chopped parsley, divided

Instructions

  1. Preheat oven to 350 degrees. Pour some oil in the bottom of a large casserole dish to coat the entire surface. Place onion slices evenly over the entire bottom of the pan. Do the same with the potatoes. Place chicken parts on top of the potatoes. Sprinkle some salt and pepper over the chicken. Add the crushed tomatoes. Sprinkle on 1 tbsp. parsley.
  2. Bake (uncovered) for about one hour. Check often to see that the veggies and the chicken are not sticking to the pan. If it is, add a little water or chicken stock. Pierce a potato to see if is soft, but not mushy. If it needs more time let it continue baking. Also check to see if the chicken is completely cooked.
  3. Remove from oven and let rest. Serve in the dish that it was cooked in.