Lunch: Harvest Vegetable Bake Recipe

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

Instructions

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.

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