1 whole chicken, cut into pieces
1/4 cup olive oil
1 onion, thinly sliced
4 garlic cloves
8 small new potatoes, cut into quarters
14 ounce can of diced tomatoes
1/2 cup low salt chicken broth
salt and pepper to taste
1 teaspoon honey
1 tablespoon herbes de Provence
Wash and dry the chicken pieces. Rub the chicken pieces with olive oil and sprinkle with salt and pepper. Place skin side up in a roasting pan that's big enough to hold in one layer.
Add the sliced onion, the unpeeled garlic, the cut potatoes, and the tomatoes and the honey.
Drizzle the remaining olive oil, and the herbes de Provence and mix everything well. Then add the chicken broth. Add some salt and pepper.
In a preheated oven at 350 degrees F, bake for 1 to 1 1/4 hours. Check browning and turn after a half hour as needed.
Remove from oven when chicken is brown and drumstick is easily detached and potatoes are Tenders. Arrange chicken and all on pretty platter.
Cut up the lemon into wedges and place around platter.
Serve with good bread.
Recipe and photograph courtesy of the National Chicken Council.
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