Enough chicken for your family or group cut up in pieces, washed well but not dried
Potatoes
Carrots
Turnips or rutabagas
Fresh dill or dill weed
Several garlic cloves
Salt and pepper

Remove skin and fatty parts from chicken and wash the pieces well, setting them aside without drying them.

Cut the potatoes, carrots, and other vegetables into very small pieces, julienne if possible. Do this "lovingly" (vegetables have feelings, too!) and get some help from the rest of your group, for Pete's sake.

Put them in a very large bowl for mixing with the seasonings. You will need more veggies than you think because they will taste very good and it always looks like more when they're cut up real small.

Dice the garlic (don't be tempted to use garlic salt; it won't be the same!) and cut the fresh dill up into tiny fractions or use dill weed.

Add these with the salt and pepper to the veggies in the bowl and mix well. Spread this mixture in an ungreased baking pan, very shallow, and lay the pieces of chicken on top. Season them lightly with more salt and pepper (and anything else you like on chicken), cover tightly with foil and bake at 342 degrees Fahrenheit for an hour.

Serving Suggestion:

Serve with fresh baked bread and a side of red cabbage, shredded and sauteed until tender in a little balsamic vinegar and extra virgin olive oil, seasoned with rosemary and just a touch of nutmeg and a little sugar to taste.

The bread will smell wonderful baking and can cool while the chicken bakes and the red cabbage will add a wonderful color to the plate!