Pot Roasted Chicken

This recipe contains an average of 2 grams of fat per serving. Serves 6

Ingredients:

• 1 chicken cut up and skinned (or use only breast for less fat)
• 7 or 8 small new potatoes, scrubbed
• 4 or 5 small onions, peeled
• 4 med carrots, peeled and cut into 3" pieces
• 1/2 c dry white wine
• 1 14 oz can low-fat reduced-sodium chicken broth
• 1 tbsp lemon juice
• 3 cloves garlic, chopped fine
• 1 tsp oregano
  
• 1 tsp thyme
• 1/4 tsp black pepper
• 2 tbsp chopped parsley

Preparation:

• Preheat oven to 350 degrees F.
• Arrange chicken, potatoes, onions, and carrots in a baking dish
• Mix wine, broth, and lemon juice and pour over chicken and vegetables
• Sprinkle on garlic, oregano, thyme, and pepper
• Bake uncovered 40 - 45 min. or until chicken is fork tender. Turn chicken and vegetables occasionally and baste with pan juice (if juices evaporate too quickly add more chicken broth).
• Transfer to a serving platter, arranging vegetables and chicken and sprinkle with parsley