"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."--Jim Davis

Roast Chicken with Zuchinni and Carrots Recipe

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This recipe for Roast Chicken with Zuchinni and Carrots, by , is from Endangered Recipes: Too Good To Be Forgotten, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Katy Mendez
Added: Sunday, July 31, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 whole chicken, cut into pieces
2 zucchinis, sliced and quartered into medium pieces
4 carrots, sliced and halved into medium pieces
4 cloves garlic, peeled
1/2 c. soy sauce
1/2 c. orange juice
1 T. sherry cooking wine
2 T. honey or brown sugar (optional)

Directions:
Directions:
Arrange the chicken pieces and vegetables in a large roasting/baking pan. Don't crowd them, but use a second pan if necessary. Add the garlic.
Mix the wet ingredients and pour over the chicken and vegetables.
Roast in a 350 degree oven for about 90 minutes, basting occasionally.
Serve over white rice.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
This recipe comes from my mother. I'm not sure where she got it! My family loves it.

 

 

 

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