Crispy Tomato and Onion Chicken- Chicken Step By Step

Look at me! Two posts today! Disclaimer- I made this recipe for a brunch over the holidays using all chicken legs so it isn't technically a new recipe but it's a new one from the start date of the blog. It comes from a book that I have had forever but for some reason have only made a few recipes from. It's exactly what it says- all types of chicken recipes. Some are weird, but many look pretty good. I need to try and focus on this one a bit.....
I bought a whole chicken on sale this week and wanted to plan something that was quick and easy. I wasn't feeling like a crock pot recipe for once and decided to cut the chicken up. I had everything needed for this recipe, so I went with it!

First off, separating a whole chicken into pieces is no easy feat. It took me quite some time to finish, but I managed to get wings, skinned thighs, drumsticks, and skinless boneless breasts. I put the carcasses in a stockpot with discarded veggies from the freezer and decided to make some stock with the extras. To make the rub, I mixed a packet of onion soup mix with two packets of instant tomato soup mix. Coated the chicken pieces, and set them in a baking dish on a bed of onions, carrots, and zucchini. The recipe called for 45 minutes, but I know my oven runs long. I baked for one hour at 400F and it was perfect! The veggies get almost caramelized in the chicken juices and were amazing served atop some mashed potatoes. The chicken was moist and I didn't miss the skin at all on the thighs and breasts. I have to say- the thighs were better skinless! The flavor from the soup was fantastic and the little crispy onion pieces were a special treat. I will probably not cut up my own chicken again, but will probably try this with some drummies or split breasts the next time.

Crispy Tomato & Onion Chicken

1 boiler chicken (2 1/2- 3 lbs), cut up
1 envelope dry onion soup mix
2 envelopes instant tomato soup mix
2 medium onions
2 medium carrots
2 medium zucchini
freshly ground pepper

Preheat oven to 400F. Trim chicken of excess fat. Remove skin, if desired. Rinse chicken and pat dry with paper towels.
1. In a bowl or plastic bag, combine soup mixes. Coat chicken pieces with soup mixture. Shake off excess.
2. Chop onions, carrots, & zucchini. Place in a single layer in a 9x13 inch baking pan. Add pepper to taste
3. Place chicken pieces on top of vegetables. Bake, uncovered, for 40-45 minutes or until chicken is browned and no longer pink near the bone.

NOTE! I saw as I was typing that there is a variation listed that sounds delicious. Add 1 teaspoon each of ground cumin, paprika, and garlic powder to soup mix.