Ingredients:

* Chicken pieces
* Onion
* Potatoes
* Mixed veg (i.e. carrots, red onion, red peppers, pumpkin, etc)
* Woolies or Ina Paarman lemon and herb basting sauce and gravy
* Oil, salt, pepper, mixed herbs

The how to:

1. Peel potatoes and cut into halves. Pre boil potatoes for 10 to 15 minutes.

* Place potatoes in oiled baking dish/pan, Place diced veggie pieces into baking dish/tray.
* Lightly drizzle with olive oil and a sprinkle of salt and pepper and herbs.
* Cover with tin foil.

2. Chop up the onions and sprinkle over the chicken pieces in a casserole dish.

* Dilute one chicken stock into a quarter cup of boiling water and pour over chicken.
* Then coat with a thin layer of lemon and herb basting sauce.
* Cover with tin foil.

3. Place both baking trays into pre heated over at 200’C for an hour and twenty minutes.

* Remove foil and turn up temperature to 220’C for an additional 10 to 15 minutes to golden brown.
* Serve with gravy.