by Tammy L Mahan

Created on: November 22, 2008   Last Updated: March 18, 2009

Chicken with herbs and vegetables is a quick and easy meal that will satisfy the taste buds of even the pickiest eaters. This recipe is so delicious it might just become a weekly meal.

Ingredients

4 boneless chicken breasts

2 cups of chicken stock (see recipe below)

2 tablespoons of onion powder

2 tablespoons of garlic powder

1 tablespoon of parsley

1 tablespoon of basil

1 tablespoon of thyme

1 tablespoon of rosemary

1 tablespoon of ground ginger

CHICKEN STOCK

3 cups of water

1 tablespoon of chicken base or 2 chicken bullion cubes

In a medium sauce pan bring the water to a rapid boil and mix in the base or cubes and whisk until they dissolve. You will have 2 cups of stock.

VEGETABLES

6 large potatoes (peeled and sliced)

1 cup of fresh broccoli florets

1 cup of fresh cauliflower

1 cup of carrots (baby or chopped)

3 celery stalks (chopped)

1 cup of zucchini ( peeled and sliced)

1 cup of summer squash (peeled and sliced)

PREPERATION

Preheat oven to 375 degrees.

In a roasting pan pour 1 cup of chicken stock in the bottom of the dish, place the chicken in the dish and evenly sprinkle the onion powder and garlic powder and herbs over the top of the chicken, then pour the remaining stock over the chicken place your selected vegetables along the sides of the chicken and cook for 1 hour. Serve with oven fresh warm bread or rolls. Serves 4

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