Ingredients
1 to 1-1/4 pounds broiler/fryer chicken, cut up2 to 3 tablespoons olive oil2 medium carrots, cut into 1-inch pieces1 medium potato, cut into 1/2-inch cubes1 small onion, quartered1 teaspoon minced fresh parsley1 teaspoon dried basil1/4 teaspoon dried oregano1/8 teaspoon garlic powderSalt and pepper to taste1 to 2 tablespoons lemon juice
Preparation
In a large skillet, brown chicken in 1 tablespoon oil. In a greased 9-in. square baking dish, place the carrots, potato and onion. Drizzle with remaining oil and toss to coat. Top with chicken.
In a small bowl, combine the parsley, basil, oregano, garlic powder, salt and pepper. Sprinkle over chicken and vegetables; drizzle with lemon juice.
Cover and bake at 375° for 40 minutes. Uncover; bake 15-20 minutes longer or until chicken juices run clear and vegetables are tender.
