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Easy Summer Chicken Bake

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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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