Baked Chicken with Vegetables

“Easy to fix and great for the whole family”

Prep time: 5 minutes

Baking time: 45 minutes

Ingredients

1 large chicken thawed

1 large onion peeled and cut in half

1 large garlic bulb

4 large potatoes washed and cut in halves

½ teaspoon dry oregano

½ teaspoon dry basil

½ teaspoon dry rosemary

1 teaspoon sea salt

½ teaspoon ground black pepper

½ ounce canola oil

1 teaspoon sugar

1 tablespoon Dijon mustard

½ cup pineapple juice

Preparation

Preheat oven to 375 F.

• Place the chicken in large baking mold.
• Add and surround the chicken with all the veggies.
• Sprinkle the oregano, basil, rosemary, sea salt and black pepper on top of the chicken and veggies.
• Lightly drizzle the olive oil over the chicken and veggies then drizzle only the chicken with the sugar and mustard.
• Add the pineapple juice on the sides of the chicken

Bake for 45 minutes to 1 hour.  You can check for doneness by checking the color of the skin which should be a medium shinny brown color.  You can also check by taking the mold out of the oven and very carefully with a large fork try to pull the legs of the chicken.  If the legs easily come off then the chicken is probably ready.

Add to each plate a quarter of the chicken with some potato, onion and half of the garlic bulb.  Drizzle some of the juices from the mold and serve.

All recipes by Chef Eddy- Resident Chef Health & Fitness talk