Reviewed: Apr. 4, 2012

I didn't have any peppers, but I did have an eggplant, some tomatoes, onion and mushrooms. I used dried chives and dried parsley. Also, used chicken legs and thighs. Yummy served with couscous.

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Reviewer:

HeatherM

Cooking Level: Expert

Home Town: Thunder Bay, Ontario, Canada

Living In: Ottawa, Ontario, Canada

Reviewed: Feb. 14, 2012

I enjoyed this and my husband enjoyed it even more. It was just as easy as it looked.

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Reviewer:

C. Lynn

Cooking Level: Beginning

Reviewed: Feb. 12, 2012

So tender and flavorful. I loved the vegetables on the top and the spices. It was the greatest combination. Can't wait to make it again. We had corn on the cob and parsley red potatoes with it and it was very satisfying!~ Thanks!

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Reviewer:

Sbetlejewski@gmail.com

Reviewed: Jan. 6, 2012

I made this recipe twice, the first time just as given. My family thought the red onion overwhelmed the other veggies so the second time I made it I used mushrooms instead. It got rave reviews! I am sure I will use this recipe over and over, especially in the summer time when we have lots of garden veggies.

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Reviewer:

JoanShup

Reviewed: Nov. 7, 2011

Tasty. Made with green and red pepper, canned tomatoes and sweet onion. Also used dry spices and it turned out pretty great. Nice and healthy.

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Reviewer:

momof3boys

Reviewed: Oct. 9, 2011

Made this last night and was worried by the simplicity of the recipe that it would be bland - it wasn't! It was so easy to put together and delicious! I made a couple of changes - only had 2 chicken breasts, so used one onion, one bell pepper, and 1 pint of diced tomatoes (canned). Didn't have Old Bay, so I used half the season salt and then 1 tsp of cumin and 1 tsp of oregano instead of chives. The veggies had a great roasted flavor, and the chicken was cooked perfectly in 1 hour. Will definitely make this again!

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Reviewer:

mms

Cooking Level: Expert

Living In: Rochester, New York, USA

Reviewed: Sep. 14, 2011

Very Yummy! Great for a quick recipe!

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Reviewer:

MENKA

Reviewed: Sep. 11, 2011

Made recipe as it is with 1 tablespoon of Italian dressing mixed in. Also, since I didn't have parsley or chives, I added broccoli and corn. Instead of green bell peppers I used red peppers. Also chopped chicken breasts up into cubes which allowed for after cooking (only 30 minutes in the oven on 350 degrees). Amazing!

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Reviewer:

eestel1

Reviewed: Aug. 23, 2011

The vegetables were still crunchy after an hour. I cooked the dish an additional 30 minutes and they still weren't finished. I removed the chicken (afraid it was going to be dry and overcooked at this point) and cooked vegetables 30 more minutes. When all was said and done, it was wonderful! I cut the vegetables pretty small, can't imaging going much smaller so I'm not sure what I did wrong? Will make this again, but will likely saute the vegetables a bit before adding them.

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