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1/2-1 lemon
1 chicken cut into 6-8 pieces or favorite parts (skinned optionally)
1 sliced onion
1 sliced green or red pepper
3 fresh tomatoes or 1 14-oz. can of tomatoes
mushrooms to taste (optional)
1-2 cloves garlic (or garlic powder) smashed
1/2-1 cup wine, whatever you have opened
herb of choice, either fresh or dried. Thyme works well, but you can use the KLP Italian seasoning or oregano
freshly ground pepper

Rub the chicken pieces all over with the lemon and its juice. Put all the ingredients into a smallish rectangular container (I use an 11" Pyrex).

Put the vegetables all around and under and over the chicken. bake in a 425-450°F. oven about 35-45 minutes, until done. If you like it really falling off the bone cook it longer. Serve (if not Pesach) with rice or noodles and a nice green salad for a quite easy dinner. For Pesach you might use mashed potato.

Posted by Wendy Baker

Nutritional Info Per Serving: N/A