2 whole chicken breasts, skinned, halved
2 med. potatoes, quartered
2 carrots, cut up
1 lg. onion, cut in wedges
1 c. homemade chicken broth or use salt free chicken bouillon cube
1 bay leaf
Pepper
1 c. frozen or fresh green beans

Heat oven to 350 degrees. In 2 quart baking dish arrange chicken, potatoes, carrots and onion. Pour broth over chicken and bay leaf. If desired, sprinkle with pepper. Cover with foil. Bake at 350 degrees for 1 hour.

During last 10 to 15 minutes of baking add green beans. Cover; continue baking 10 to 15 minutes or until chicken is thoroughly cooked and vegetables are tender. Makes 4 servings.

This is a low cholesterol and low sodium diet recipe.