Baked Vegetables with Chicken Thighs

Ingredients:

2 cups Baby Carrots
4 medium Potatoes
1 Zucchini
1/2 Onion
1 Bell Pepper
1 can diced Tomatoes
3 tbsp Salsa
4-6 Chicken Thighs
salt
plack pepper

Preparation:

Cut all vegetables in medium pieces. Dice the onion. Saute the onions and carrots until the onion is lightly golden. In a big baking pan add all vegetables, salt and black pepper. Add 1-2 cups of hot water.

Salt the chicken and place it on the top of the vegetables. Cover with aluminium foil and put in preheat to 385F oven.

Bake until vegetables and chicken are almost done. In a small bowl mix 2-3 tbsp of the liquid part of the meal and add 1 tbsp red pepper. Add it on top of the chicken and bake another 10-15min.

Serve this Baked Vegetables with Chicken Thighs warm with glass of wine