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Harvest Vegetable Bake

This delicious dish is packed with a large assortment of vegetables. Served with a green salad, it makes an excellent entree.
  • Total Time
    Prep: 10 min. Bake: 1-1/2 hours
  • Makes
    6-8 servings


  • 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


  • 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.
Nutrition Facts
1 serving: 269 calories, 11g fat (3g saturated fat), 94mg cholesterol, 773mg sodium, 15g carbohydrate (6g sugars, 3g fiber), 28g protein.

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