Chicken Marianne
By: Tina Marie
Published: Monday, February 22, 2010 - 3:00pm

Ingredients




1 medium onion
3 smalls plum tomatoes
1 1/4 bag(s) (16-ounce) carrots
1 1/4 pound(s) parsnips
I added turnips 

8 mediums chicken thighs
1/2 teaspoon(s) coarsely ground black pepper
1/2 teaspoon(s) dried oregano leaves
Salt 

3 strip(s) (3-inch-long) lemon peel
2 tablespoon(s) butter or margarine (whichever one your health habits or taste bud

Preparation

1 Preheat oven to 400 degrees F. 2 Thinly slice onion. Cut tomatoes crosswise into 1/4-inch-thick slices. Peel and cut carrots and parsnips (and turnips) into 2-inch pieces. 3 Remove skin and fat from chicken thighs; place in 13" by 9" baking or roasting pan. 4 Sprinkle chicken with pepper, oregano, and 3/4 teaspoon salt. Arrange onion, tomatoes, and lemon peel in pan with chicken. 5 Place butter or margarine in 15 1/2" by 10 1/2" jelly-roll pan ( I don't have one and used a large loaf pan. It worked fine). Place pan in oven just long enough to melt butter. 6 Toss carrots, parsnips, turnips and 1/2 teaspoon salt with melted butter in aforementioned pan. 7 Place chicken and vegetables in oven and bake 45 to 50 minutes. Baste chicken occasionally with pan juices, and turn vegetables twice with spatula, until juices run clear when chicken is pierced with a knife and vegetables are fork-tender and nicely browned. 8 Arrange chicken and vegetables on large platter. Spoon tomato mixture from pan over chicken.