Baked Chicken & Summer Sqaush

Baked Chicken

3 servings
2 med. Onions cut julienne
2 lg Potatoes cubed
7 Chicken thighs
A couple fresh sprigs Rosemary
Tuscany blend Herb Spices
1/4 cp Extra Virgin Olive Oil

Summer Squash Medley w/Basmati Rice

3 servings with leftovers
2 med Onions chopped
3 Tomatoes chopped
2 oz Fresh grated Pecorino
2 Yellow Summer Squash
2 Zucchini Squash
3 Potatoes cubed
4 cloves Fresh Garlic
Sea Salt & fresh ground pepper
1 Bunch Basil
½ cp Extra Virgin Olive Oil
1 lb Basmati Rice

Baked Chicken
Preheat oven to 500 degrees
Pour ¼ cup oil into baking pan. Add onions and potatoes. Season chicken on both sides and place into baking pan with skin side up. Put in oven for about 20 minutes or until done with a nice roasted look.

Summer Squash Medley
Place ½ cp Extra Virgin Olive Oil into pot and heat. Then cook onions until slightly translucent. Add tomatoes and 4 cloves garlic chopped. Simmer for approximately 5 minutes, then add potatoes. Simmer for about two more minutes. Add sliced squash. For more broth add water according to your preference. Salt and pepper to taste.

Basmati Rice
Follow cooking directions for rice on package. Once rice is cooked, place rice in a deep bowl. Hollow out area in center of rice to place squash mixture in middle. Garnish with two ounces Pecorino cheese and sprinkle with chopped basil.

MANGIA!