Chicken With Garlic And Oil

If we slight the reading of the God-breathed Word, the Holy Spirit is handicapped with dull tools for teaching, reproof, correction, and instruction in right doing. Why then should we be surprised that we fall short of godly character, feel spiritually incompetent in Christian witness, and fail at good works? The loop of learning takes us back to the basics. If we want the qualities associated with spiritual maturity, we must be avid readers of the God-breathed Word and serious students of Scripture.

David McKenna

CATEGORY	CUISINE	TAG	YIELD
Meats		Chicken, Main dish, Poultry	4	Servings

INGREDIENTS

1/2	c	Olive oil
1		2-1/2 – 3 Lb. chicken cut
		Into serving pieces
4		Potatoes, peeled and cut
		Into 1/2-inch-thick wedges
6		Carrots, cut into julienne
		Strips
1		Onion, very thinly sliced
2		Cloves garlic, peeled and
		Chopped
		Juice of 1 lemon
		Salt and pepper to taste

INSTRUCTIONS

Preheat oven to 350 F. Pour olive oil into bottom of 14x10x2-1/2 inch
pan or other large roasting pan. Dip chicken pieces into oil and turn
until well coated. Turn chicken skin side up and distribute evenly in
pan. Arrange potatoes, carrots and onions around chicken. Sprinkle
garlic and lemon juice on top. Season with salt and pepper. Bake for  1
hour, basting every 15 minutes. Remove from oven and serve. Source:
Creative Cooking-Poultry  From the collection of K. Deck

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 511 Calories From Fat: 255 Total Fat: 28.7g Cholesterol: 0mg Sodium: 728.1mg Potassium: 1519.6mg Carbohydrates: 55.7g Fiber: 9.1g Sugar: 8.2g Protein: 10.4g