2 chicken breasts
2 lg. carrots
1 lg. onion, sliced
1 tbsp. parsley flakes
1/2 c. water
3 med. potatoes
1 pt. snap beans
Salt and pepper to taste

Place chicken breasts in a large heavy ovenware pot (cast-iron pot is best). Peel potatoes, slice 1/2 inch thick and place on top of chicken. Peel and quarter carrots lengthwise and cut into 2 inch lengths. Place carrots and onions in pot. Put snap-beans on top of carrots. Sprinkle contents of pot with salt, pepper and parsley flakes. Pour water over all. Cover tightly. Bake at 300 degrees for 2 hours or until the vegetables are tender.