Spray 9 x 13 inch baking dish.

1 chicken, cut up & skinned (I use only breast, less fat grams)
7-8 sm. new potatoes, scrubbed
4-5 sm. onions, peeled
4 med. carrots, peeled & cut into 3" pieces
1 can low sodium chicken broth
1/2 c. wine (dry white)
1 tbsp. lemon juice
3 cloves garlic, minced
1 tsp. oregano
1/2 tsp. thyme
1/4 tsp. black pepper
2 tbsp. parsley, minced

1. Arrange chicken, potatoes, onions and carrots in baking dish.

2. Mix wine, broth and lemon juice. Pour over chicken and vegetables.

3. Sprinkle on garlic, oregano, thyme and pepper.

4. Bake uncovered 40-45 minutes or until chicken is fork tender. Turn veggies and chicken occasionally and baste with pan juices. (If juices evaporate too quickly add more chicken broth.)

5. Transfer to serving platter, arranging vegetables around chicken and sprinkle with parsley.

Tip: Dark meat is fattier than white meat. Ounce for ounce drumsticks have more than twice the fat of chicken breasts.