2 chicken breasts, split and skinned
4 med. potatoes
2 lg. carrots
1/2 lb. green beans or 1 (10 oz.) pkg. frozen
1 lg. onion
1 tbsp. dried parsley flakes
Salt and pepper
1/2 c. liquid (sherry, water or chicken broth)

Preheat oven to 300 degrees. Place chicken breasts in a large ovenware pot or casserole. Peel potatoes and slice 1/2 inches thick, place on chicken. Peel and quarter onion. Peel carrots, quarter lengthwise and cut into 2 inch lengths. Place green beans in pot with onions and carrots. Sprinkle with parsley flakes; season lightly with salt and pepper. Pour liquid over all and cover tightly. Bake 2 hours or until vegetables are tender.