Garden Chicken
Sarah John Afana
ingredients
- 2 pounds Chicken Tenders
- 8 small New Potatoes
- 1 White Onion, chopped to large cubes
- 2 cups Baby Carrots
- 1 1/2 cup Chicken Broth
- 1/2 cup Dry White Wine
- 1 tablespoon Lemon Juice
- 3 Garlic Cloves, minced
- 1 teaspoon Dried Oregano
- 1/2 teaspoon Dried thyme
- 1/4 teaspoon Black Pepper
- 2 tablespoons Parsley, finely chopped
directions
- 1
Preheat oven to 500°F. Coat a 9x13 inch baking dish with cooking spray.
- 2
Arrange the chicken, potatoes, onion, and carrots in the pan.
- 3
Whisk together the chicken broth, wine, lemon juice, garlic, herbs and pepper; pour over the chicken and vegetables. Bake, uncovered, for 40-45 minutes, stirring occasionally and basting with the pan juices until chicken is fork-tender. If the juice evaporates to quickly, add more chicken broth.
- 4
Remove from oven and sprinkle with parsley.
notes
Nutritional Information: 342 calories, 10g total fat(3g sat.), 90mg cholesterol, 34g protein, 32g carbohydrates, 144mg sodium, 3g fiber.
Source: Sarah John Afana
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