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AUTUMN CHICKEN ONE-DISH-DINNER
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INGREDIENTS:
1/4 teaspoon crushed red pepper
1 teaspoon dried basil (or 2 tablespoons chopped fresh basil)
1/2 teaspoon dried oregano leaves
2 medium zucchini
4 large plum tomatoes
3 tablespoons lemon juice
4 medium chicken-breast halves, skin & bone on(about 2 1/2 pounds)
4 ears of corn
1 tablespoon olive or salad oil
1/2 teaspoon sugar
DIRECTIONS:
Preheat oven to 400 degrees. Remove husks and silk from
corn. With serrated knife, cut each ear of corn crosswise
into 3 pieces. Cut zucchini into 3-inch chunks. Cut each
tomato lengthwise in half. Place chicken breasts in large
roasting pan (17 by 11 1/2 inches); sprinkle with oregano
and 1/2 teaspoon salt. Arrange corn and zucchini around
chicken. Bake chicken and vegetables 30 minutes. Add
tomatoes and bake 15 minutes longer or until juices run
clear when chicken is pierced with a knife and vegetables
are tender. Meanwhile, in cup, with fork, mix lemon juice,
olive or salad oil, basil, sugar, crushed red pepper, and
1/2 teaspoon salt. Arrange chicken and vegetables on large
platter. Brush chicken and vegetables with lemon mixture.
Yield: 4 Servings
