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Chicken: Chicken and Vegetables

Source of Recipe

The No-Salt, Lowest Sodium cookbook


List of Ingredients

3 medium carrots, peeled and cut into 1 inch pieces
3 yams, peeled and cut into 1/2 inch dice
4 large red potatoes, cut into halves
3 medium yellow onions, cut into quarters
4 boneless skinless chicken breast halves
lemon juice
1 cup white wine
rosemary sprigs


Recipe

Preheat the oven to 350¼F. Put hte veggies on the bottom of a nonstick roasting pan. Put chicken into the pan -- either directly on the bottom or on top of the veggies. Squirt lemon juice on the chicken and cover with 1 cup white wine. Throw in some sprigs of fresh rosemary. Bake, uncovered, in the preheated oven for 2 hours.