3 tbsp. butter
1 1/2 lb. chicken thighs
2 med. zucchini, sliced (about 2 c.)
1 sm. onion, sliced thin
1 tsp. salt
1/2 tsp.pepper
1 (16 oz.) can sliced carrots, drained

Melt butter in 9x13x2 inch baking pan in oven while preheating to 425 degrees. Remove pan from oven. Turn thighs in butter to coat completely. Place thighs in single layer in middle of pan. Surround with zucchini and onion. Sprinkle chicken and vegetables with salt and pepper. Stir vegetables.

Bake on top rack of oven 20 minutes, stir vegetables occasionally. Stir carrots into zucchini-onion mixture. Bake 15 minutes or until chicken is golden and fork-tender and zucchini is crisp-tender.