Preheat the oven to 325 degrees F

Slice or chop the vegetables to your liking; they can be big chunks or small pieces. My zucchini was organic, so I didn’t peel it.  Nor did I peel or seed the tomatoes.  I peeled and quartered the shallot, and peeled the garlic cloves but left them whole.

Add the salt, pepper, paprika, and red pepper flakes, which are there for flavor, not intense heat.

The oil and vermouth are meant to keep the chicken from drying out.  The broth will add flavor.

Put everything in a baking dish that will hold ingredients comfortably.  Bone-in chicken needs about 90 minutes of cooking time. Check to ensure top isn’t burning; if it is, cover with lid or foil.

Boneless chicken cooks quickly, in about 30-45 minutes.

Chicken is done when there is no pink at bone and juices run clear.

Either eat immediately or allow to cool about 45 minutes before refrigerating, covered, and eating upon return from wherever the day takes you.

Notes:

The above reflects last Wednesday’s vegetable bin at the IK.

Use whatever is in your crisper.  At this time of year, tomatoes, peppers, zucchini, and garlic are all good. Other choices: carrots, potatoes, onions, and root vegetables. Radishes are delicious roasted.  Onions, scallions, and shallots.  Leeks.  Does anything smell nicer than leeks?

About the liquid component: you can use all Vermouth or white wine, eliminate the alcohol and use broth, use vegetable broth, even use water.

Atop a bed of Lundberg Basmati Rice, this is hard to beat.