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Harvest Vegetable Bake Recipe

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This delicious dish is packed with a large assortment of vegetables. Served with a green salad, it makes an excellent entree.

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Harvest Vegetable Bake Recipe

Prep: 10 min. Bake: 1-1/2 hours

Yield: 6-8 Servings

10 90 100

Ingredients

2-1/2 to 3 pounds boneless skinless chicken thighs
2 bay leaves
4 small red potatoes, cut into 1-inch pieces
4 small onions, quartered
4 small carrots, cut into 2-inch pieces
2 celery ribs, cut into 2-inch pieces
2 small turnips, peeled and cut into 1-inch pieces
1 medium green pepper, cut into 1-inch pieces
12 small fresh mushrooms
2 teaspoons salt
1 teaspoon dried rosemary, crushed
1/2 teaspoon pepper
1 can (14-1/2 ounces) diced tomatoes, undrained

Directions

Place chicken in a greased 13-in. x 9-in. baking dish; add bay leaves. Top with potatoes, onions, carrots, celery, turnips, green pepper and mushrooms. Sprinkle with salt, rosemary and pepper. Pour tomatoes over all.
Cover and bake at 375° for 1-1/2 hours or until chicken juices run clear and vegetables are tender. Discard bay leaves before serving. Yield: 6-8 servings.

Originally published as Harvest Vegetable Bake in Country Chicken Cookbook , p57

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Reviews for Harvest Vegetable Bake (1)

Harvest Vegetable Bake

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Reviewed on Oct. 02, 2010 by AuntNin

When I found this recipe in the Taste of Home Halloween Fun and Food magazine 2008 I had to make it. I have made it twice or more a year since then and everyone that I have made it for loves it and this is from people who are picky about their chicken. I have also changed up the veggies to including sweet potatoes, yukon gold potatoes as well as other colored veggies. My little nephew loves his Aunt Nins dish. Thanks so much for a GREAT recipe. I love TOH.