| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Poultry |
2 |
Servings |
INGREDIENTS
| 2 |
x |
Large Chicken Breasts |
| 2 |
x |
Large PEI Potatoes |
| 4 |
x |
Large Carrots |
| 2 |
x |
Medium Onions |
| 1 |
ts |
Oregano |
| 1 |
ts |
Thyme |
| 1 |
ts |
Rosemary |
| 1 |
ts |
Paprika |
| 1 |
ts |
Parsley |
| 1 |
ts |
Garlic Powder |
| 1/4 |
c |
Olive Oil |
| 1 |
ds |
Cayenne Pepper |
INSTRUCTIONS
1) Combine all seasonings. Cut vegetables into large chunks.
2) Put chicken breasts in casserole dish. Surround with vegetable chunks.
Brush olive oil generously on all poultry and vegetables.
3) Sprinkle spices on chicken only. Bake covered in a 350 F oven
approximately 1 hour. Uncover and continue to bake until vegetables are
crispy and the potatoes/chicken are browned.
For a spicy variation, dash some worcestershire sauce and/or tobasco over
the dish before baking.
From the kitchen of Peggy and Bruce Travers,Cyberealm BBS Watertown NY
315-786-1120
Posted to MM-Recipes Digest V4 #326 by Julie Bertholf
<jewel1@ix.netcom.com> on Dec 15, 1997
A Message from our Provider:
“That man is truly happy who can say of all his substances, be it little or be it much, ‘The Lord gave it to me’. #Charles Spurgeon.”