Shove-in-the-Oven Chicken Stew with Summer Vegetables
Serves: 6 to 8
  • 2 pounds boneless, skinless chicken thighs, cut into large chunks
  • 1 medium eggplant, trimmed and cut into one-inch dice
  • 1 large sweet onion, peeled and cut into one-inch dice
  • 1 yellow bell pepper, stemmed, seeded, and cut into one-inch dice
  • 2 medium zucchini, trimmed and cut into one-inch dice
  • 2 cups (1 pint) cherry tomatoes
  • 8 peeled garlic cloves, sliced
  • ¼ cup olive oil
  • 1 tablespoons herbes de Provence or Italian seasoning
  • Salt and ground black pepper
  1. Adjust oven rack to lowest position and heat oven to 425 degrees. Place chicken, eggplant, onion, pepper, zucchini, tomatoes, and garlic in a large roasting pan. Add olive oil, herbs, and a sprinkling of salt and pepper; gently toss to coat.
  2. Roast until chicken and vegetables are fully stewed, 45 minutes to an hour. Remove from oven. Stir lightly to mix and serve!
Recipe by Three Many Cooks at