Recipe: Easy Summer Chicken Bake

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Yield: 1 Servings

      4    Chicken parts with bones and
           -- skin-cleaned and scrubbed
           -- with lemon; up to 6
      1 lg Onion; sliced
      1    Green pepper; sliced or in
           -- smaller pieces
      4    Fresh tomatos; depending on
           -- size quarted or smaller
           -- pieces, up to 6
           Freshly ground pepper
           Fresh minced garlic or
           -- garlic powder; (easier)
           Fresh or dried thyme; basil
           -- and fennel seed to taste,
           -- (use plenty)

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 (can't 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, converted by MM_Buster v2.0l.

We don't change God's message -- His message changes us.

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