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Name: Easy Summer Chicken Bake
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 4 Chicken parts with bones; 1 lg Onion sliced; 1 Green pepper sliced; 4 Fresh tomatos depending; Black Pepper freshly ground; Fresh garlic minced; thyme, fresh and basil, Fresh or dried

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INGREDIENTS

4 Chicken parts with bones
1 lg Onion ; sliced
1 Green pepper ; sliced
4 Fresh tomatos ; depending
Black Pepper ; freshly ground
Fresh garlic ; minced
thyme, fresh ; and basil, Fresh or dried

Servings

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 (cant 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" on Sep 5, 1998,

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Easy Summer Chicken Bake

4 Chicken parts with bones
1 lg Onion sliced
1 Green pepper sliced
4 Fresh tomatos depending
 Black Pepper freshly ground
 Fresh garlic minced
 thyme, fresh and basil, Fresh or dried

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 (cant 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,

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Nutrition

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Serving Size: 1 Serving (4401g)
Recipe Makes: 1

Calories: 8069
Calories from Fat: 5000 (62%)

Amt Per Serving		% DV

	Total Fat 555.5g	741 %
	Saturated Fat 158.9g	794 %
	Monounsaturated Fat 229.8g
	Polyunsanturated Fat 119.4g
Cholesterol 2760mg		849 %
Sodium 2608.6mg		90 %
Potassium 8491.3mg		223 %
Total Carbohydrate 35.1g		10 %
	Dietary Fiber 9.8g	39 %
	Sugars, other 25.3g
Protein 691.1g		987 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 8069

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