A great “one-pan” meal with earthy flavors is simple to prepare. Assemble in about 15 minutes, pop it in the oven for about an hour for a healthy feast.

Ingredients

6 plum tomatoes
3 medium yellow squash or zucchini
4 large carrots
3 tablespoons olive oil
3/4 teaspoon salt
6 boneless/skinless chicken thighs (bone in work fine too)
4 cloves garlic, finely minced
1 teaspoon grated lemon zest
1 tablespoon lemon juice
Ground pepper to taste
1 teaspoon dried rosemary (or 1 Tb. fresh)

Preheat oven to 375°F

Cut the tomatoes & squash lengthwise into quarters. Remove the seeds from the tomatoes, and cut the squash into 3-4″ long pieces. Peel and cut the carrots into bite sized pieces 1/2 inch thick. For a nicer presentation, cut them on an angle to make the pieces longer (see photo).

Put the vegetables in a large baking dish and toss with 2 tablespoons of the oil and 1/4 teaspoon of salt. Nestle the chicken into the pan so the vegetables surround the chicken.

In a small bowl, combine 1/2 teaspoon of  salt, 1 tablespoon of oil, minced garlic, lemon zest and the lemon juice. Rub this mixture on the pieces of chicken. Season with some fresh ground pepper.

Roast for 30 minutes.

Stir vegetables and add the rosemary to the pan. Return to the oven for 20-30 minutes until chicken is done.

Serve with white rice or roasted potatoes.

Serves 6

Variation: Cut 6 red bliss potatoes into pieces and add them to the vegetables to make this a real “one pan meal”.