Chicken One-Dish Dinner


(4 votes) 3 4

Delicious and filling, with crushed peppers and tomatoes.

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  • 1/4 tsp. crushed red pepper
  • 1 tsp. dried basil or 2 Tbs. chopped fresh basil
  • 1/2 tsp. dried oregano leaves
  • 2 medium zucchini
  • 4 large plum tomatoes
  • 3 Tbs. lemon juice
  • 4 medium chicken-breast halves, with skin and bone (about 2 1/2 lb.)
  • 4 ears corn
  • 1 Tbs. olive or salad oil
  • 1/2 tsp. sugar

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Preheat oven to 400 degrees. Remove husks and silk from corn. With serrated knife, cut each ear of corn crosswise into 3 pieces. Cut zucchini into 3" chunks. Cut each tomato lengthwise in half. Place chicken breasts in large roasting pan 17x11 ½"; sprinkle with oregano and 1/2 tsp. salt. Arrange corn and zucchini around chicken. Bake chicken and vegetables 30 minutes. Add tomatoes and bake 15 minutes longer or until juices run clear when chicken is pierced with a knife and vegetables are tender. Meanwhile, in cup, with fork, mix lemon juice, olive or salad oil, basil, sugar, crushed red pepper, and 1/2 tsp. salt. Arrange chicken and vegetables on large platter. Brush chicken and vegetables with lemon mixture.

Yield: 4 servings

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