| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Main dish, Chicken, Poultry | 4 | Servings | |
INGREDIENTS
| 1/2 | c | Olive oil |
| 1 | (2-1/2 – 3 Lb.) chicken, cut | |
| Into serving pieces | ||
| 4 | md | Potatoes, peeled and cut |
| Into 1/2-inch-thick wedges | ||
| 6 | md | Carrots, cut into julienne |
| Strips | ||
| 1 | md | 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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