Chicken and Fresh Vegetable Provencale recipe
YIELD
4 servingsPREP
15 minCOOK
1 hrsREADY
1 hrsIngredients
Directions
Break the cauliflower into small pieces.
Combine vegetables in 3 quart baking dish .
Sprinkle with 1 teaspoon parsley, 2 teaspoon basil, and the pepper.
Combine the bouillon cube and water and pour over vegetables.
Make paste of 1 teaspoon parsley, 1 teaspoon basil, the garlic powder, and lemon juice.
Place the chicken over the vegetables.
Spread the paste on the chicken.
Cover and bake at 350℉ (180℃) F for 1½ hrs or until the chicken and vegetables are tender, basting occasionally.
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