This Chicken and Veggie dinner is enticing for a night when you want to be outside and the fading summer sun is just what you’re looking for. Perfect for a dinner on the porch—with the warm wind gently blowing, peaceful and calm.
You’ll win everyone’s love with this simple, healthy, gluten free meal. It’s great with a glass of wine, or a Woodford Reserve on the rocks as an accompaniment!
1 sweet onion
8 boneless skinless chicken thighs
4 garlic cloves
Marinara of your choice
Grated Parmesan cheese
Chop veggies, then line a 13 x 9 Pyrex dish with a small amount of olive oil.
Mince garlic cloves and evenly distribute on top of veggies.
Place chicken thighs over veggies, cover with Marinara, and sprinkle with Parm.
Bake at 375 degrees for one hour. Feeds 6-8.