Author adapted by Angela Litzinger from Joelen @Joelens.blogspot.com
Ingredients
1/4cupolive oil
1/4cupgluten free chicken stock or broth
1/4cuppacked fresh parsleytough stems removed
1tablespoonsdiced shallot or sweet onion
6clovesgarlicminced
1teaspoonsaltor to taste
1/4teaspoonground black pepperor to taste
3poundsbone-in chicken legs with thighs
2small zucchinitrimmed and cut into 1" pieces (about 2 cups)
2small yellow summer squashtrimmed and cut int 1" pieces (about 2 cups)
1poundgreen beanstrimmed
1pintcherry tomatoes
1/2cupcapersrinsed
1/2lemonsliced 1/4" slices
more salt and ground black pepperto taste
Instructions
In a high powered blender or food processor, puree olive oil, chicken stock or broth, parsley, shallot, garlic, salt and ground black pepper until smooth. Place chicken in bag or bowl with marinade, stirring to coat. Cover and place in refrigerator for at least 2 hours.
Preheat oven to 450 degrees. Oil a 9"x13" baking pan. Place the vegetables into prepared baking dish then and lay chicken on top of veggies, skin-side up. Pour marinade over chicken and vegetables. Top with lemon slices and capers, season with salt & pepper as desired.
Bake in preheated 450 degree oven for about 35 to 45 minutes, or until a thermometer inserted into the thickest part of chicken reads 160 degrees. Baste chicken periodically with marinade in pan, if desired. Sprinkle with fresh chopped parsley, if desired, and serve.
To freeze: In a high powered blender or food processor, puree olive oil, chicken stock or broth, parsley, shallot, garlic, salt and ground black pepper until smooth. Set aside 1/4 cup of the marinade into a small freezer bag, seal; set aside.
Place the vegetables in a 9"x13" oven and freezer safe baking dish then and lay the chicken on top of veggies, skin-side up. Pour the remaining marinade over chicken and vegetables. Top with lemon slices and capers, season with salt & pepper as desired. Cover, removing as much air as possible. Bundle with the small bag of marinade, label and freeze.
To serve: Thaw. Preheat the oven to 450 degrees F. Bake for about 35 to 45 minutes, or until a thermometer inserted into the thickest part of chicken reads 160 degrees. Heat reserved marinade in small bag and pour over chicken, sprinkle with fresh chopped parsley, if desired and serve.