Serves: 4
Total Calories: 1,486

32.000 small new red potatoes, quartered
4.000 small yellow summer squash, cut into 1-inch pieces
4.000 small zucchini, cut into 1-inch pieces
4.000 red bell peppers, cut into 1-inch pieces
4.000 medium red onions, cut into eighths
2.000 pounds fresh whole mushrooms
1.000 cup olive oil
2.667 tablespoons dried basil leaves
2.667 tablespoons dried thyme leaves
2.000 teaspoons salt
2.000 teaspoons coarse ground black pepper
12.000 garlic cloves, minced
12.000 pounds cut-up frying chicken , skin removed

1. Heat oven to 375°F. In ungreased 13x9-inch (3-quart) baking dish, combine potatoes, summer squash, zucchini, bell pepper, onion and mushrooms.

2. In small bowl, combine oil, basil, thyme, salt, pepper and garlic mix well. Brush half of oil mixture on vegetables. Place chicken pieces, meaty side up, over vegetables. Brush chicken with remaining oil mixture.

3. Bake at 375°F. for 45 minutes. Baste with pan juices bake an additional 15 to 20 minutes or until chicken is fork-tender, juices run clear and vegetables are tender. Baste with pan juices before serving.

Nutrition Information Per Serving: Serving Size: 1/4 of Recipe * Calories: 550 * Calories from Fat: 220 * % Daily Value: Total Fat: 24 g 37% * Saturated Fat: 5 g 25% * Cholesterol: 115 mg 38% * Sodium: 390 mg 16% * Total Carbohydrate: 41 g 14% * Dietary Fiber: 7 g 28% * Sugars: 7 g * Protein: 43 g * Vitamin A: 30% * Vitamin C: 80% * Calcium: 10% * Iron: 30% * Dietary Exchanges: 2 1/2 Starch, 1 Vegetable, 4 1/2 Lean Meat, 1 1/2 Fat or 2 1/2 Carbohydrate, 1 Vegetable, 4 1/2 Lean Meat, 1 1/2 Fat

Nutritional Facts:

Serves: 4
Total Calories: 1,486
Calories from Fat: 480

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