Chicken Napoli

One casserole dish, a whole chicken, and whatever vegetables you’ve got. That’s the spirit of Chicken Napoli.

Skinned chicken pieces bake low and slow for two hours alongside a generous spread of potatoes, eggplant, cauliflower, carrots, onions, red bell pepper, and celery. Canned tomatoes, garlic, and chicken bouillon create a light broth, and dill weed adds an unexpected herbaceous note that ties the whole pot together.

This is Sunday cooking at its most relaxed. Pop it in the oven, stir once halfway through, and let time do what no amount of technique ever could.

Kitchen Tips

• Skin the chicken before baking. Without skin, the chicken absorbs more of the tomato-dill broth and the vegetables don’t get greasy.
• Cut the vegetables into similar-sized pieces so everything cooks evenly over the two hours.
• Cover the casserole tightly. That trapped steam is what makes the vegetables silky and the chicken tender enough to fall apart.
• The dill is the secret ingredient here. It might seem unusual for an Italian-style dish, but it brightens all those earthy root vegetables.