Roast Chicken with Vegetables
Item
Title
Roast Chicken with Vegetables
Description
A recipe for Roast Chicken with Vegetables
Creator
Judy Stevens
pages
59
transcription
Ingredients
2 fryers, cut up
1 large green pepper, cut in 1 inch strips
4 potatoes, pared and quartered
1 clove garlic, crushed
⅓ c. salad oil
1 tsp. oregano leaves
1 ½ tsp. salt
¼ tsp. pepper
¼ tsp. paprika
Mushrooms
Zucchini
Onions, quartered
Directions
Wipe chicken. In shallow pan, arrange chicken, green pepper, onions, potatoes, mushroom and zucchini. Combine garlic, oil and oregano. Mix well. Drizzle over chicken and vegetables. Sprinkle with salt, pepper and paprika. Bake, uncovered, and baste with juices, 1 hour or until tender. Arrange on platter. If desired, serve with spaghetti and tomato sauce.
2 fryers, cut up
1 large green pepper, cut in 1 inch strips
4 potatoes, pared and quartered
1 clove garlic, crushed
⅓ c. salad oil
1 tsp. oregano leaves
1 ½ tsp. salt
¼ tsp. pepper
¼ tsp. paprika
Mushrooms
Zucchini
Onions, quartered
Directions
Wipe chicken. In shallow pan, arrange chicken, green pepper, onions, potatoes, mushroom and zucchini. Combine garlic, oil and oregano. Mix well. Drizzle over chicken and vegetables. Sprinkle with salt, pepper and paprika. Bake, uncovered, and baste with juices, 1 hour or until tender. Arrange on platter. If desired, serve with spaghetti and tomato sauce.
