1 c. diced carrot
1 c. diced celery
1/2 c. diced onion
1/4 tsp. dried thyme
1/4 tsp. dried oregano
1/2 tsp. salt
8 chicken legs & thighs, skinned
1/2 c. white wine
1/2 c. water
1/4 c. lemon juice

Mix diced vegetables, herbs and salt together; layer in an 8 x 8 inch baking dish. Brown chicken pieces in non-stick pan and place on bed of vegetables.

Mix together wine, water and lemon juice; pour over chicken. Cover and bake at 325 degrees for 45 minutes. Serves 4. Per serving: 265 calories, 8 grams fat.