Recipe for Roasted Chicken Italian Style (Italkin) 
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Yield:
8 Servings
Ingredients:
Amount Ingredient
8 x Chicken breast halves (around 4 pounds), or 16 drumsticks (or half and half) skinned and defatted, washed in cold running water, and dried with paper towels.
2 x Shallots, minced
6 x Cloves (large) garlic, smashed, peeled, and minced
2 lrg Onions, peeled, halved, and sliced thin
2 tbl Olive oil
1/2 cup Fresh lemon juice
4 x Bay leaves
12 x Fresh plum tomatoes,
----------------- quartered, -or ----------------
1 can (28-oz) whole plum tomatoes, drained
4 x Fennel bulbs (greens removed, sliced thin)
1/4 cup Chopped Italian flat-leaf parsley
1 cup Sodium-reduced chicken broth, defatted
2 tsp Hungarian paprika
Instructions:
Instructions: Deliciously Healthy Jewish Cooking, Harriet Roth.

Serves: 8 (1 Chicken
Breast Half = 1 Serving) (Meat)

You may substitute boneless chicken breasts; however, meat cooked on the bone is more flavorful.

1. Place the chicken parts in a large bowl or plastic bag. Combine the remaining ingredients and pour over the chicken. Cover or seal and marinate in the refrigerator overnight.

2. Preheat the oven to 375 degrees F.

3. Arrange the chicken and vegetables in a single layer in a roasting pan or an attractive 3-quart casserole. Place in the upper third of the oven and bake uncovered for about an hour, or until the chicken and vegetables are tender and lightly browned. To Serve: Garnish with watercress and accompany with farfel ring filled with steamed young carrots and snow peas, and fresh rhubarb or applesauce.

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