| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Jewish | 1 | Servings | |
INGREDIENTS
| 4 | Chicken parts with bones and skin-cleaned and scrubbed with lemon; up to 6 | |
| 1 | lg | Onion; sliced |
| 1 | Green pepper; sliced or in smaller pieces | |
| 4 | Fresh tomatos; depending on size quarted or smaller pieces, up to 6 | |
| Freshly ground pepper | ||
| Fresh minced garlic or garlic powder; (easier) | ||
| Fresh or dried thyme; basil and fennel seed to taste, (use plenty) |
INSTRUCTIONS
Method: Put chicken pieces in an oven-proof pan. ( I used a small roasting pan with about 2 1/2 inch sides). Put herbs and vegetables all over the chicken. do not cover the pan. Put in into a 400 F oven for 15-20 minutes, reduce heat to 350 and continue to cook until it is almost done-perhaps 20 more minutes. If you want, move the vegetables aside and raise the temperature to 425 to brown the chicken. As I remove the skin before serving, this was not necessary. Serve with rice or noodles and a green vegetable and salad for a wonderful dinner. Note: I get my fresh thyme right from my lawn, which in our area is cut down meadow. I just take my kitchen shears (can't spell the other word) and snip the thyme which I know is organic as we put nothing on the lawn. I think that in the winter with canned tomatos, etc, that some browning and sauteing would make a better dish, but with all these fresh foods it seem unnecessary for a great meal. Posted to JEWISH-FOOD digest by "W. Baker" <wbaker@panix.com> on Sep 5, 1998, converted by MM_Buster v2.0l.
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