Ingredients

  • 1 to 1-1/4 pounds broiler/fryer chicken, cut up
  • 2 to 3 tablespoons olive oil
  • 2 medium carrots, cut into 1-inch pieces
  • 1 medium potato, cut into 1/2-inch cubes
  • 1 small onion, quartered
  • 1 teaspoon minced fresh parsley
  • 1 teaspoon dried basil
  • 1/4 teaspoon dried oregano
  • 1/8 teaspoon garlic powder
  • Salt and pepper to taste
  • 1 to 2 tablespoons lemon juice

Directions

  • In a large skillet, brown chicken in 1 tablespoon oil. In a greased 9-in. square baking dish, place the carrots, potato and onion. Drizzle with remaining oil and toss to coat. Top with chicken.
  • In a small bowl, combine the parsley, basil, oregano, garlic powder, salt and pepper. Sprinkle over chicken and vegetables; drizzle with lemon juice.
  • Cover and bake at 375° for 40 minutes. Uncover; bake 15-20 minutes longer or until chicken juices run clear and vegetables are tender. Yield: 2-3 servings.
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