Categories: Poultry, Casseroles 
      Yield: 2 servings 
  
      2 x  Large Chicken Breasts 
      2 x  Large PEI Potatoes 
      4 x  Large Carrots 
      2 x  Medium Onions 
      1 ts Oregano 
      1 ts Thyme 
      1 ts Rosemary 
      1 ts Paprika 
      1 ts Parsley 
      1 ts Garlic Powder 
    1/4 c  Olive Oil 
      1 ds Cayenne Pepper 
  
  1) Combine all seasonings. Cut vegetables into large chunks. 
   
  2) Put chicken breasts in casserole dish. Surround with vegetable chunks. 
     Brush olive oil generously on all poultry and vegetables. 
   
  3) Sprinkle spices on chicken only. Bake covered in a 350 F oven 
     approximately 1 hour. Uncover and continue to bake until vegetables are 
     crispy and the potatoes/chicken are browned. 
   
  For a spicy variation, dash some worcestershire sauce and/or tobasco over 
  the dish before baking. 
   
  From the kitchen of Peggy and Bruce Travers,Cyberealm BBS Watertown NY 
  315-786-1120