Reduced Sodium Herb Baked Chicken

• 1 c. thinly sliced carrots
• 1 c. thinly sliced onions
• 3 1/2 lb. broiler chicken, cut in pieces
• 1 c. chicken stock
• 2 Tbsp. lemon juice
• 1/2 tsp. rosemary
• 1/2 tsp. thyme
• 1/2 tsp. marjoram
• 1/4 tsp. ground pepper
• 1/3 c. chopped fresh parsley

1. Heat oven to 325u0b0.
2. Arrange carrots and onions in a shallow baking dish.
3. Place chicken, skin side up, over vegetables.
4. Pour 1/2 cup of the stock over chicken; cover tightly and bake 45 minutes.
5. Meanwhile in a small pan, bring to a boil remaining stock, lemon juice, rosemary, thyme, marjoram and pepper.
6. Remove from heat; increase oven temperature to 400u0b0.
7. Uncover chicken and bake, basting with herb mix for 20 minutes or until chicken is tender and skin is browned.
8. Spoon vegetables over chicken and serve.
9. Makes 4 servings, 107 mg. sodium per serving.

carrots, onions, broiler chicken, chicken stock, lemon juice, rosemary, thyme, marjoram, ground pepper, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=353203 (may not work)