Saucy Chicken Bake

Preparation info

  • Difficulty

    Easy

  • Makes

    4 to 6

    servings

Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

You just pour the bright sauce over chicken and vegetable—then bake

Ingredients

  • 2 to 3 medium zucchini
  • 1 (2½ to 3 lb.) broiler-fryer, cut in pieces
  • ½ tsp. orégano leaves
  • 1 c. Basic Red Sauce
  • 2 to 3 tblsp. grated Parmesan cheese

Method

  • Slice unpeeled squash in ½″ slices. Arrange in bottom of 3-qt. baking dish. Place chicken, skin side up, over zucchini.
  • Add orégano to Basic Red Sauce; pour evenly over chicken and zucchini.
  • Bake uncovered in hot oven (400°) 30 minutes. Baste chicken and zucchini with drippings; bake another 30 minutes, or until chicken is tender. Sprinkle with cheese and return to oven for a few minutes.