Conference turris::cooks

211.0. "CHICKEN: Herbed Chicken with Whole Zucchini and Halved Potato" by NAVAJO::SECURITY () Sun Jan 19 1986 17:37

Herbed Chicken with whole zucchini and halved potatoes

Preparation time:  15 minutes
Baking time:       50 minutes

2 T. butter or margerine
2 T. vegetable oil
2 large cloves of garlic, peeled and crushed with flat side of knife 
   (optional)
1 1/2 t. dried thyme or other dried herb
1 1/2 t. salt
dash of hot pepper sauce
1 broiler-fryer chicken (2 1/2 to 3 pounds) quartered
4 small zucchini (1 pound) each scored cross-wise 1/4 inch deep
  along one side 3 to 4 times
2 large baking potatoes halved lengthwise

Put butter, oil, garlic, thyme, salt, and hot pepper sauce in a roasting
pan or on a large oven proof platter. Turn on oven to 400 degrees. Place pan
in oven about 5 minutes until butter melts. When melted, stir to blend with
other indegrediants in the pan. Put chicken in the pan; turn to coat with
butter mixture. Place skin side up in middle of pan. Arrange zucchini with
scored sides up and potatoes cut side up around chicken. Brush with butter
mixture. Bake 50 minutes or until chicken is tender. Makes 4 servings.
Per serving; 550 calories

The Herbed Chicken is good with Summer Squash and Brown Rice instead of
Potatoes.  If you just add some Vegetable or Chicken Broth for the Rice you
have, in my opinion, a much more flavorful side dish than potatoes.

Pam.

Or use small red potatoes rather than baking potatoes to improve the taste.