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Baked Chicken And Vegetables

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ready in: 1-2 hrs
serves/makes:   4

recipe id: 75607

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1 whole frying chicken, rinsed and dried
6 average sized red potatoes, sliced in approx. 3/4 inch rounds
1 large sweet onion, sliced in approx. 3/4 inch sections
3 carrots, cut in 3 inch lengths
3/4 package hickory-smoked bacon
salt and pepper, to taste


Preheat oven to 350 degrees F.

Lay sliced potatoes around the bottom of a large oven proof casserole or dutch oven. Separate onion into rings and scatter over potatoes. Throw in carrot chunks. Season with salt and pepper.

Season chicken with salt and pepper, both inside and out. Place chicken in the center of dish and drape with bacon slices.

Bake uncovered at 350 degrees F for 1 - 1 1/2 hours or until juices from chicken run clear and potatoes are fork tender. There will be a LOT of juice in the bottom of the pan.

Remove from heat and let rest for at least 20 minutes.

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868 calories, 56 grams fat, 29 grams carbohydrates, 59 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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