Prep Time: 30 Minutes
Start to Finish: 1 Hour 20 Minutes
Servings: 4
2 teaspoons dried basil leaves
1 teaspoon seasoned salt
1 teaspoon garlic pepper blend
2 teaspoons olive or vegetable oil
3 to 3 1/2 lb cut-up broiler fryer chicken, skin removed if desired
6 small unpeeled red potatoes, cut into fourths (2 cups)
2 medium dark-orange sweet potatoes, peeled, cut into 1-inch pieces (3 cups)
1 medium green bell pepper, cut into 1-inch pieces (1 cup)
3 roma (plum) tomatoes, cut into fourths
1. Heat oven to 400*F. Spray 13x9-inch (3 quart) glass baking dish with cooking spray. In large bowl, mix basil, seasoned salt, garlic pepper and oil. Brush about half of the mixture on chicken. Add remaining ingredients to bowl; toss to coat.
2. Place vegetables in baking dish. Place chicken on vegetables. Brush with any remaining oil mixture.
3. Bake uncovered 45 to 50 minutes or until vegetables are tender and juice of chicken is no longer pink when centers of thickest pieces are cut. Serve with pan juices.
X's and O's,
Brandi Sue