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Roasted Chicken with
Vegetables
1 envelope
Lipton soup mix*
2 1/2 - 3 pound chicken, cut into serving pieces
2 medium potatoes, thinly sliced
2 large carrots, thinly sliced
1 large onion, cut into wedges
2 tablespoons water
1 tablespoon olive or vegetable oil
Preheat oven to 350 degrees. In plastic bag or bowl add
all ingredients. Seal bag and shake, or toss in bowl, until
evenly coated. Empty into 13x9 inch baking or roasting pan;
discard bag. Bake, stirring twice, 1 hour or until chicken
is done and vegetables are tender. Makes 4 servings.
*Savory Herb with garlic or Golden Onion or Italian Herb
with Tomato Soup
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