2 tbsp. flour
1/3 c. chicken broth or water
1/2 tsp. basil leaves
1/2 tsp. thyme leaves
1/2 tsp. seasoned salt
1 med. onion, in 8 wedges
4 med. potatoes, 8 wedges each
4-6 med. carrots, sliced
1 med. green or red pepper, cubed
8 pieces chicken
Seasoned salt
Pepper
Paprika

In a bowl large enough for all the vegetables. Mix the flour, broth and spices. Add all the cut-up veggies and toss to coat well. Spread evenly in a 9 x 13 inch pan. Put the chicken pieces on top of the vegetables and sprinkle with the spices. Bake at 375 degrees for 45 minutes covered and about 10 minutes uncovered, until all is tender.