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BAKED CHICKEN WITH POTATO LYONNAISE 
1 chicken, cut up
6 tbsp. butter
2 cloves garlic, crushed
3/4 tsp. dried thyme
2 tbsp. minced parsley
4 med. potatoes, peeled and sliced
Salt and fresh pepper
2 med. onions, thinly sliced

15 minutes preparation - 1 hour cooking time.

Preheat oven to 350 degrees. Gently pull chicken skin away from flesh without removing. Combine melted butter, garlic, thyme, and parsley in small bowl. Using pastry brush, paint butter over chicken (under skin). Arrange potato, over lapping slightly, in 13 x 9 x 2 inch baking dish. Season with salt and pepper. Arrange onion slices on top of potatoes. Place chicken pieces, skin side up, on top of potato onion slices. Brush again with garlic butter mixture. Bake for 1 hour, basting every 20 minutes with remaining garlic butter mixture. 4 servings.

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