Chicken Dinner

Do you find yourself eating the same stuff over and over? Sometimes we do that at our house, it's kind of like my creativity gets jammed up! Last night I made something I had not cooked in a long time, and I don't know why! It was so good, healthy and lite! Why did I forget about it?

Roasted Chicken with Vegetables
8 pieces skinless, bone in chicken -- I usually make 2 breasts, 2 thighs, 2 legs and 2 wings
(Don't bother trying to skin the wings, and just do the best you can w/the legs!)
5 small white potatoes, cut in half
3 medium size yellow squash, halved and then cut into 2" slices
1 large onion, thickly sliced, and separated into rings
1 carrot, peeled and sliced into 1" pieces
8-10 med. mushrooms, cleaned and trimmed
5 garlic cloves, smashed and halved
1 T. herbes de provence
1/2 tsp. dried thyme leaves
1/2 tsp. rosemary
2 T. flour
1 c. white wine or fat free chicken broth
salt and fresh ground black pepper
cooking spray or olive oil
In a small bowl, mix together the herb de provence, thyme, rosemary and 2 T. flour. Lightly grease or spray a 13X9 in baking dish. Preheat oven to 375 degrees. Lay your chicken in the pan and sprinkle with about half of your herb/flour mixture. Top the chicken with the cut up veggies and garlic, putting the onion on last, so it's on the top. Sprinkle the vegetables with the rest of the herb/flour mixture. Pour the chicken broth in carefully, around the sides of the dish so the herbs stay on the food. Sprinkle the top with a little salt and freshly ground black pepper. Spray it with a little cooking spray, or lightly drizzle with olive oil. Cover the dish with aluminum foil and bake for 45 minutes. Remove the foil and let cook about 10 more minutes. (Test your potatoes for doneness before removing the dish from oven. Sometimes it may take a few more minutes.)

This is a great one dish meal. The flour thickens the broth, so it's almost like gravy, but much lower in fat than traditionally is found. Feel free to substitute any vegetable your family likes, but keep the onion, it flavors the other veggies. I made this last night with chicken broth, since I did not have any open white wine, and it really was just as good. Serve it with some rolls -- we like the low fat crescent ones with this.