Recipe: Pot Roasted Chicken (oven roasted with potatoes, carrots and onion)

POT ROASTED CHICKEN

1 chicken, cut up and skinned (or use only breast, for less fat)
7 or 8 new potatoes, scrubbed
4 or 5 onions, peeled
4 medium carrots, peeled and cut into 3-inch pieces
1/2 cup dry white wine
1 (14 oz.) can low fat reduced sodium chicken broth
1 Tbsp. lemon juice
3 cloves garlic, chopped fine
1 tsp. oregano
1/2 tsp. thyme
1/4 tsp. ground black pepper
2 Tbsp. chopped fresh parsley

Preheat oven to 350 degrees F.

Arrange the chicken, potatoes, onions, carrots in a baking dish.

Mix the wine, broth and lemon juice. Pour over chicken and veggies. Sprinkle on garlic, oregano, thyme and pepper.

Bake uncovered 40-45 minutes or until chicken is fork tender. Turn veggies and chicken occasionally and baste with pan juices. (If juices evaporate too quickly, add more chicken broth.)

Transfer to serving platter, arranging veggies around chicken, and sprinkle with parsley.

Adapted from source: So Fat, Low Fat, No Fat by Betty Rohde
From: Risa G., NJ - 09-26-97