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| OVEN-BAKED CHICKEN AND VEGETABLES | |
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2 carrots 1 lg. potato 1 sweet potato 1 yellow onion 1 whole chicken breast, skinned and split 1/2 c. water Scrub, but do not peel carrots. Cut into large pieces. Wash potatoes and cut them, unpeeled, into thick slices. Peel onion and slice it thin. In a casserole dish, place the carrots and potato slices, arranging chicken breasts on top. Cover with onion slices. Pour water over ingredients; cover casserole. Place in a preheated 350 degrees F. (175 degree C.) oven for 1 1/2 hours or until chicken and vegetables are tender. Makes two servings. | |
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recipe reviews #69079
Jessica (Alberta) says:
Delicious! Super easy to do and my boyfriend loved it!
#142689
Mox Richard (California) says:
I'm made this dish two weeks ago but I added a few other spices. My wife and kids just loved it. I used Idaho potatoes and I peeled them and left whole dish uncovered the whole cook time. It turned out so good, my wife bragged so much about it to the family and friends. I'm gladly making this dish tonight one again. Thank you for the recipe, it was great. :)
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