Chicken, Pot Roasted
- 1 chicken, cut up and skinned or 4 chicken breasts
- 8 small new potatoes, scrubbed
- 5 small onions or 1 large onion, quartered
- 4 large carrots, peeled and cut into 3-inch pieces
- 1 (14 oz.) can low-fat low sodium chicken broth
- 1 Tbsp. lemon juice
- 1 tsp. oregano
- 1/2 tsp. thyme
- black pepper
- 2 Tbsp. chopped parsley
- 3 cloves garlic, chopped
- Preheat oven to 350u0b0. Arrange chicken, potatoes, onions and carrots in baking dish. Pour lemon juice over vegetables. Sprinkle on garlic, oregano, thyme and pepper. Bake, uncovered, 40 to 45 minutes or until chicken is fork-tender. Turn veggies and chicken. Occasionally
- baste with pan juices. When ready, place on serving dish sprinkled with parsley.
chicken, new potatoes, onions, carrots, lowfat low sodium chicken broth, lemon juice, oregano, thyme, black pepper, parsley, garlic
Taken from www.cookbooks.com/Recipe-Details.aspx?id=24105 (may not work)