Pot Roast Chicken

POT ROAST CHICKEN
Spray 9 x 13 inch baking dish.
1 chicken, cut up & skinned (I use only 4 breast, less fat grams)
7-8 sm. new potatoes, scrubbed
4-5 sm. onions, peeled
4 med. carrots, peeled & cut into 3" pieces
1 can low sodium chicken broth
1 tbsp. lemon juice
3 cloves garlic, minced
1 tsp. oregano
1/2 tsp. thyme
1/4 tsp. black pepper
2 tbsp. parsley, minced
1. Arrange chicken, potatoes, onions and carrots in baking dish.
2. Mix broth and lemon juice. Pour over chicken and vegetables.
3. Sprinkle on garlic, oregano, thyme and pepper.
4. Bake uncovered 40-45 minutes @400 or until chicken is fork tender. Turn veggies and chicken occasionally and baste with pan juices. (If juices evaporate too quickly add more chicken broth.)
5. Transfer to serving platter, arranging vegetables around chicken and sprinkle with parsley.

Warning: Cooking objects can be sharp :)