Country chicken and Vegetables |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | 30 minutes | 2 hours | 500 | 110 | 12g | 360mg | 61g | 38g | 95mg |
| INGREDIENTS: | ||
| 6 to 8 small red potatoes, quartered | 4 medium carrots, cut into 1/2-inch slices | 2 medium onions, quartered |
| 2 stalks celery, cut into 1/2-inch pieces | 1 (6 oz) jar whole mushrooms, drained | 1 tablespoon olive or vegetable oil |
| 2-1/2 to 3 lb cut-up frying chicken, skinned | 1/2 teaspoon salt | 1/2 teaspoon garlic powder |
| 1/4 teaspoon paprika | 1/8 teaspoon pepper | |
| 1 | Heat oven to 375 F. In ungreased 13x9-inch (3 quart) baking dish, combine potatoes, carrots, onions, celery and mushrooms. Add oil; stir vegetables gently to coat. Place chicken pieces, meaty side up, over vegetables. |
| 2 | In small bowl, combine all remaining ingredients; mix well. Sprinkle chicken with salt mixture; cover baking dish with foil. |
| 3 | Bake at 375 F for 1-1/4 to 1-1/2 hours or until vegetables are tender, chicken is fork-tender and juices run clear. |