Yield: 1 Servings
|4||Chicken parts with bones and skin-cleaned and scrubbed with lemon; up to 6|
|1 large||Onion; sliced|
|1||Green pepper; sliced or in smaller pieces|
|4||Fresh tomatos; depending on size quarted or smaller pieces, up to 6|
|Freshly ground pepper|
|Fresh minced garlic or garlic powder; (easier)|
|Fresh or dried thyme; basil and fennel seed to taste, (use plenty)|
Method: Put chicken pieces in an oven-proof pan. ( I used a small roasting pan with about 2½ inch sides). Put herbs and vegetables all over the chicken. do not cover the pan. Put in into a 400 F oven for 15-20 minutes, reduce heat to 350 and continue to cook until it is almost done-perhaps 20 more minutes. If you want, move the vegetables aside and raise the temperature to 425 to brown the chicken. As I remove the skin before serving, this was not necessary. Serve with rice or noodles and a green vegetable and salad for a wonderful dinner.
Note: I get my fresh thyme right from my lawn, which in our area is cut down meadow. I just take my kitchen shears (can't spell the other word) and snip the thyme which I know is organic as we put nothing on the lawn.
I think that in the winter with canned tomatos, etc, that some browning and sauteing would make a better dish, but with all these fresh foods it seem unnecessary for a great meal.
Posted to JEWISH-FOOD digest by "W. Baker" <wbaker@...> on Sep 5, 1998, converted by MM_Buster v2.0l.