Instructions: Method: Put chicken pieces in an oven-proof pan. ( I used a small roasting pan with about 2 1/2 inch sides). Put herbs and vegetables all over the chicken. do not cover the pan. Put in into a 400 F oven for 15-20 minutes, reduce heat to 350 and continue to cook until it is almost done-perhaps 20 more minutes. If you want, move the vegetables aside and raise the temperature to 425 to brown the chicken. As I remove the skin before serving, this was not necessary. Serve with rice or noodles and a green vegetable and salad for a wonderful dinner.

Note: I get my fresh thyme right from my lawn, which in our area is cut down meadow. I just take my kitchen shears (cant spell the other word) and snip the thyme which I know is organic as we put nothing on the lawn.

I think that in the winter with canned tomatos, etc, that some browning and sauteing would make a better dish, but with all these fresh foods it seem unnecessary for a great meal.

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