Chicken Baked with Tomatoes, Zucchini and Celery
by Editorial Staff
Cooking the main course and side dish together is a great idea! We bake chicken thighs with tomatoes, zucchini, and celery in the oven because this saves time and allows the vegetables to soak in the juice released from the chicken and acquire a richer taste.
Cook: 1 hour 10 mins
Servings: 4
Ingredients
- Zucchini – 1 pc. (250 g)
- Chicken thighs – 4 pcs. (1 kg)
- Celery stalk – 3 stalks
- Lemon – 0.5 pcs.
- Tomatoes – 2 pcs. (300 g)
- Fresh dill – 1 bunch
- Salt – 0.5 teaspoon
- Ground black pepper – 0.2 teaspoon
- Sunflower oil – 2 tbsp
Directions
- Wash and dry chicken meat. In a skillet over high heat, heat the oil and fry the chicken pieces until golden brown.
- You will need about 3-4 minutes to fry the chicken on each side. Season the chicken with salt and pepper on both sides. Preheat oven to 200 degrees.
- Wash celery stalks and chop coarsely. Wash the lemon thoroughly and cut into small pieces together with the zest, removing the seeds.
- Wash the courgettes and cut them into large cubes.
- Wash the dill and chop finely. Cut the tomatoes into slices 0.6-0.8 cm thick.
- Place the fried chicken in a baking dish.
- Top with sliced zucchini, lemon, and celery.
- Place the tomato slices on top of the vegetables, season with salt, and sprinkle with chopped green dill.
- Bake chicken with vegetables in an oven preheated to 200 degrees for 40 minutes.
- Then place the chicken on top of the vegetables.
- Place the dish in the oven for another 20 minutes to brown the chicken.
- Baked chicken thighs with vegetable garnish are ready.
Welcome to the table!
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