A one-pan meal, this fresh and flavorful summer squash casserole is perfect for weeknight dinners. Chicken thighs are rubbed with garlic, rosemary, and thyme, and become so juicy as they bake.
Ingredients:
- 1 clove garlic, minced
- 1/2 teaspoon minced fresh rosemary + 2 whole sprigs
- 1 1/2 teaspoons minced fresh thyme + 2 whole sprigs
- 1 teaspoon salt, divided
- 2 1/2 tablespoons olive oil, divided
- 1 1/4 pounds boneless, skinless chicken thighs
- 1/2 pound carrots, cut into small, 1/2 inch pieces
- 1/2 pound zucchini, sliced into 1/4 inch coins
- 1/2 pound summer squash, sliced into 1/4 inch coins
- 1 small red onion, cut into wedges
Directions:
Preheat oven to 350 degrees F. In a small bowl, mix together garlic, minced rosemary, minced thyme, 1/2 teaspoon salt and 1 1/2 tablespoons olive oil.
Rub mixture all over chicken thighs and set aside.
Toss carrots, zucchini, summer squash, and red onions with remaining 1/2 teaspoon salt and 1 tablespoon olive oil. Scatter in the bottom of a large baking dish.
Tuck the sprigs of rosemary and thyme underneath the vegetables, then place the chicken thighs over the top of vegetables.
Bake for 30 minutes, or until chicken reaches 165 degrees F. Serve while warm.
