Chicken and Roasted Vegetables
Ingredients:
6 chicken thighs, skin removed
4 tablespoons virgin olive oil
4 garlic cloves, sliced into chunks
1/2 cup frozen peas, rinsed under hot water
4 red potatoes, scrubbed and cut into chunks
1 carrot, peeled and cut
4 tablespoons organic chicken broth
1.) Preheat oven to 350o F. Rinse the chicken, pat dry and place in the baking dish.
2.) Add the rest of the ingredients and stir to coat chicken and vegetables. Cover with tin foil and make slits in the top to let the steam escape.
3.) Bake for 40 minutes, remove foil and stir before continuing to bake for another 15 minutes or until done.
4.) Cool chicken, tear into bite-sized pieces and add mix it with vegetables. Serve over dry kibble with the extra chicken broth.