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    Chicken with Three Vegies


    Source of Recipe


    Family Recipe


    Recipe Introduction


    This recipe is simple and delicious. It is also fairly low fat if skinless, boneless chicken pieces are used.


    List of Ingredients


    • 12 chicken thigh fillets
    • 40g packet of herbed french onion soup mix
    • 1 tomato cup-a-soup sachet
    • 2 medium onion
    • 2 medium carrots
    • 2 medium zucchini
    • pepper, to taste


    Instructions


    1. Preheat the oven to 210C. Trim all fat and skin from the chicken thighs. Dab chicken dry with paper towel.
    2. Mix the two soup mixes together in a freezer bag. Coat the chicken pies in the dry soup mix.
    3. Chop the vegies into small dice (1cm). Cover the bottom of a ceramic lasagna dish with the vegetables.
    4. Sit the chicken pieces on top of the veges. I sort of roll them so that the nice looking part is on top.
    5. Cook for 30 minutes or until done.
    6. Serve immediately with mashed potatoes.


    Final Comments


    This recipe uses Australian metric units of measurement.

    RECIPE CONTINUES

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