Oven Chicken and Potatoes Recipe

Ingredients

• 5 medium potatoes cut into small wedges ( for extra nutrition, scrub the skin and partially peel)
• 5 carrots peeled and cut into wedges similar in size to the potato wedges
• 1 small chicken, cut up or use your favorite combination of breasts, legs, and/or thighs

• 2 tbsp olive oil
• 1 tsp dried basil
• ½ tsp dried oregano
• 1 clove garlic, chopped fine
• 1 small onion, chopped fine
• Salt and pepper, to taste

1. Preheat oven to 400 degrees.
2. Mix together the sauce ingredients with a small whisk or fork.
3. Toss the potatoes and carrots with half the sauce. Pour into a 9-x-13-inch pan, spread evenly. Toss the chicken pieces in the remaining sauce. Place chicken in one layer over the vegetables. Cover tightly with aluminum foil and bake 45 minutes.
4. Remove the cover and bake about 15 minutes more or until everything is thoroughly cooked and golden brown.
5. Variation: When you remove the cover, brush the chicken with your favorite barbecue sauce.