Chicken Pot Roast
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1 chicken in 8 pieces (or 3 1/2 lbs. of chicken)
salt and pepper to taste
2 Tbsp. olive oil
2 c. diced carrots
1 large onion, sliced
2 Tbsp. minced garlic
1 tsp. marjoram
What tender chicken! A delicious, easy meal for under $10. (The main investment is the chicken, so if you can get a deal on that, you're in the good to go!) Serve with noodles.
Preheat oven to 350°F. Season chicken with salt and pepper.
Heat oil in a large heavy ovenproof casserole. Brown chicken in batches. Don’t pierce the skin. Remove to a plate.
Reduce heat to medium low. Add carrots, onion, garlic, marjoram. Sauté 5 min., stirring. Return chicken and any juices to the casserole.
Cover and bake at 350°F for 1 hour, or until chicken is very tender.
Serve over noodles.
Submitted by Gretchen Grant
Contributed on: and modified on Friday July 24th, 2009