Pyrex Dish Chicken and Vegetables

If you are looking for a simple way to batch cook for the week, one pan cooking is for you.

What you need:

• 1 9x13 inch Pyrex glass baking dish (if you need more room to cook, a 9x9 Pyrex dish can handle the overflow)
• 1 package of boneless chicken thighs (approx. 6-8 thighs)
• 12-15 small potatoes
• ½ pound baby carrots
• 1 medium zucchini
• 1 medium yellow squash
• 1 yellow onion
• 1 bulb of garlic
• 3–4 tablespoons of olive oil
• Suggested spices: basil, rosemary, thyme, pepper or a premade mix like “Italian seasoning”

Makes 6–8 servings

How to assemble:

1. Preheat oven to 425 degrees.
2. Place chicken thighs in baking dish - leaving plenty of space for the vegetables. This is where you may need the second baking dish.
3. Chop the zucchini, yellow squash, and onion into medium-sized chunks. The baby carrots come in a convenient size, but you can cut those in half if you desire.
4. Peel the cloves of garlic (or you can purchase cloves peeled by your grocer to save time).
5. In a large bowl, mix the olive oil and the spices you have chosen.
6. Mix in the vegetables (keep the garlic cloves separate) so they are coated well by the oil/spice mixture.
7. Distribute the vegetables and garlic cloves around the chicken.
8. Bake in the oven for approximately 40 minutes. Check to be sure the chicken is thoroughly cooked and the vegetables are to your liking. If it is not, continue baking in 5 minute intervals to avoid overcooking.
9. Summer Cooking Option: Don’t want to heat up the house? Use your grill! The vegetables can be wrapped in aluminum foil and put on the grill for approximately 20 minutes. Grill your chicken to your preference.
10. Enjoy!