Title: Baked Chicken & Potatoes^
Categories: Poultry
Yield: 4 Servings

3	lb	To 4 cut up fryer
6		Potatoes, peeled and
		Quartered
1	c	Crushed tomatoes
2	tb	Parsley
1	ts	Basil
2	cl	Garlic, minced
		Salt and pepper to taste
1/4	c	Grated Parmesan cheese
3	tb	Vegetable oil

Wash chicken and dry. Cover bottom of roasting pan with oil. Place chicken in pan and arrange potatoes in between. Sprinkle tomatoes, parsley, basli, garlic, salt and pepper over chicken and potatoes. Lastly, sprinkle with cheese and oil.

bake at 375F. 1 to 1 1/4 hours or until done.

Makes 4 servings

Junior League of Orange county, NY

The Eastern Junior League Cookbook ISBN 0-345-30275-3

Carolyn Shaw 6/97 From: Carolyn Shaw Date: 13 Jun 97 National Cooking Echo Ä

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