italian-hispanic bkd chicken w/ summer veggies

a recipe by
sherry monfils
worcester, MA

This Italian chicken w/ a Spanish flair is so moist, so tender & all the veggies compliment the whole dish. This was so good, but I thought I would have left overs, haha. The kids and hubby couldn't stop eating it.

serves 6
prep time 1 Hr
cook time 50 Min
method Bake

Ingredients For italian-hispanic bkd chicken w/ summer veggies

  • 6
    bone-in chicken thighs
  • 4 Tbsp
    olive oil
  • 2 lg
    red potatoes, not peeled. cleaned, cubed, partially cooked
  • 1 lg
    onion cut in 1/2, then cut in 1/2 again to make large slices
  • 1 lg
    zucchini, washed, ends cut off, slice thin but almost medium thick, or u can cube the pieces
  • 1 lg
    yellow sqaush, cleaned, ends cut, and do the same as u did w/ the zucchini
  • 1 can
    diced tomatoes, w/ herbs
  • 1- 8 oz can
    italian-style, stewed tomatoes
  • 1-1/2 tsp
    goya light adobo seasoning
  • 2 pkg
    2 packets goya sazon seasoning
  • 1/2 tsp
    garlic podwer
  • 1-2 Tbsp
    fresh chopped parsley

How To Make italian-hispanic bkd chicken w/ summer veggies

  • 1
    Place thick foil over 2 baking sheets, turning up all sides to make almost a foil packet. Spray foil w/ a little cooking spray. Keep the skin on chicken for now. Place all chicken in a lg bowl, pull back the skin and season each chicken w/ 1 tsp Goya light Adobo seasoning
  • 2
    Sprinkle chickens w/ garlic powder and 1 packet of the Goya Sazon. Pour 2 tbsps of oil all over chicken, mix it up a little and let sit while prepping veggies. Once you've cleaned & cut the potatoes, put in a microwave safe bowl along w/ just enough water to cover. Microwave 4 mins. Drain. Place 1/2 the potatoes on 1 baking sheet & the remaining on the other baking sheet. After you have cubed, sliced, etc..all other veggies, place 1/2 of them on 1 baking sheet, & the remaining on the other sheet.
  • 3
    Place 3 chicken thighs over veggies on1 baking sheet, place the other 3 chickens on the other sheet, right on top of veggies .Pour the canned, diced tomatoes w/ herbs evenly over chicken on both baking sheets. Do the same w/ the stewed tomatoes. Gently combine all on both sheets. Pour remaining oil evenly over ingredients on both sheets. Sprinkle w/ remaining Adobo seasoning & the remaining packet of Sazon. Set oven at 375. Place both baking sheets, side by side on midddle rack. Bake 30 minutes, take out of oven, sprinkle w/ parsley. Spoon to combine all ingredients, turning chickne over. Bake another 20 minutes, check for done ness,u don't want to overcook the chicken, so I suggest u check it after 10 minutes of further baking. When done, turn the chicken over again, spoon juices and veggies around the chicken, sprinkle w/ more parsley and serve.