This dish is pictured here: http://buttoni.wordpress.com/2010/0...ted-vegetables/

This dish is a “set it and forget it” meal. Love to throw this in the baking pan when I’m tired and want dinner to cook itself. This recipe delivers on that! Doesn’t get any easier! And it is ever so good! The carrots make this one not Induction friendly, buy you can increase the jicama, substitute zucchini pr pattypan squash, or just omit the carrots altogether until you get to OWL. I used calaba squash instead of jicama in the batch pictured above. I change up the veggies depending on what I have on hand and what is in season. Eggplant works well in this dish. Just so you know, the original recipe I modified for this dish calls for potato wedges instead of jicama. This dish is only Induction friendly if you skip the carrots.

INGREDIENTS:

20 oz. deboned chicken breasts, or 2 legs & 2 thighs

5 oz. jicama, peeled (or 10-12 oz. summer squash)

4 oz. yellow onion

8 large cloves garlic

4 Roma tomatoes

½ tsp. oregano, dried

Dash salt & black pepper

3 T. olive oil

2 medium carrots (omit for Induction)

DIRECTIONS: Preheat oven to 425º. Leaving skin side up, place chicken in 9x13 baking pan and drizzle l T. of the olive oil over pieces. Next, peel and cut jicama or squash into potato-like pieces. Space evenly around the chicken pieces. Peel and cut carrots into 1″ pieces and arrange around the meat also. Next cut the tomatoes into wedges and space decoratively, skin side up, around the pan. Try to avoid laying the tomato wedges directly atop the chicken or the skin won’t brown as nicely. Next cut the onion into small wedges, separate layers, or cut into ringlets and arrange the onion over the entire pan next. Cut garlic cloves in half and arrange evenly in pan, being sure to get some of that atop the chicken itself! Now sprinkle on the spices and drizzle the remaining olive oil over all. Try to moisten everything with oil. Bake uncovered at 425º for about 1½ hours. Smaller, thinner pieces of chicken, smaller dicing of veggies and varying ovens will impact cooking time, so check the dish after 1 hour if your chicken pieces are less than 6-8 oz. in size. Voila, a meal in one pot fit for a king! Hubby just LOVES this dish!

NUTRITIONAL INFO: Makes 4 serving, each containing:

410 calories
21.3 g fat
9.85 g carbs, 2.9 g fiber, 6.95 g NET CARBS
43.3 g protein
604 mg. sodium