sallye bates


This is a recipe that will work for most people with limited diets due to allergies or medical problems

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★★★★★ 2 votes
20 Min
1 Hr


whole chicken, 3 to 3 1-2 lbs
2 Tbsp
olive oil, extra virgin
2 tsp
soy sauce, low sodium
5 medium
3 medium
yellow onions
1` medium
red or green bell pepper (optional)
3 clove
garlic, minced
4 oz
smoked sliced ham
1 tsp
dried thyme
2 Tbsp
chopped parsley
salt and pepper


1Cut chicken in half along back bone. Remove neck bone by cutting with a sharp knife or kitchen shears along the back of the chicken. (Or you can skip this step by buying chicken already cut into halves)

Lay chicken halves out flat in casserole baking dish
2Combine oil and soy sauce and brush onto chicken pieces

Bake at 350 degrees for 15 minutes
3While chicken is baking, cut tomatoes into wedges.
Peel and slice onions.
Remove core and membrane from peppers and cut into thin strips.

Cut ham into thin strips.
4Remove chicken from oven and remove from casserole dish
Place tomatoes, onions, peppers, ham, thyme and parsley in bottom of dish
Place chicken back in dish on top of veggies and sprinkle with salt & pepper
5Return to oven and bake for 30-35 minutes or until chicken is done (Juices will run clear when chicken is pierced with a fork)
6Remove from oven, brush chicken with pan juices
Cut into serving pieces and serve immediately
7Good served with steamed rice or noodles, spinach salad and broccoli

P.S. I used the crockpot since I knew I was going to be in and out today.

I browned the chicken in my cast iron skillet, then followed the recipe instructions, using the crockpot instead of a casserole dish. I also added the squash. I cooked on low for about 5-1/2 hours. It was just as good, if not better, than if baked in the oven.

Served over homemade noodles with a green salad and garlic bread made from my homemade Italian loaf.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Mediterranean
Dietary Needs: Dairy Free
Other Tags: Quick & Easy, For Kids, Healthy