2 whole organic chicken breasts with bones & skin, 2 legs, 2 drum sticks.
2 different colored yams
2 heads of broccoli
1 red, 1 yellow bell pepper
1 zucchini
1 red onion
1 lemon
8 cloves of garlic, pealed
Fresh oregano, basil & chives
Olive oil, salt & pepper
Chop the veggies into 2-inch pieces, mix with oregano, olive oil, salt & pepper, and spread evenly in a baking dish. Clean the chicken and stuff a clove of garlic, a sprig of oregano, and a slice of lemon under the skin of each piece. Add the remaining sliced lemon, garlic and herbs to the pan and lay the chicken on top. Bake at 350 for 1 hour, checking and tossing every 20 minutes.
This delicious dinner covers all your food groups and makes perfect leftovers, chicken salad, served cold over field greens or packed in containers for easy lunches at work. Make extra!
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