Vegetable oil
2 Meaty chicken pieces (thigh, leg or breast)
1/4 teaspoon Salt
1 medium Potato, peeled
1 medium Zucchini
3 large Pitted ripe olives
2 Tablespoons Catsup
1/2 teaspoon Oregano leaves
1 Tablespoon Butter or margarine
As desired Grated Parmesan cheese
Heat oven to 400 degrees. Brush oil on chicken pieces; sprinkle with 1/4 teaspoon salt. Cut potato lengthwise into 1/8-inch slices. Place potato slices on 18×12-inch piece of double thickness heavy-duty aluminum foil; sprinkle with salt. Cut unpeeled zucchini into 1/4-inch slices. Place zucchini on potato; sprinkle with salt. Place chicken pieces and olives on zucchini; top with catsup, oregano and butter. Wrap securely in foil. Bake until chicken and vegetables are tender, about 1 hour. Sprinkle with Parmesan cheese.
Tasty and easy when served with tosssed Romaine salad, crusty rolls and green grapes.
To Grill:
Cook on grill 5 inches from medium coals for 25 to 30 minutes on each side.
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creativecook@creativecookingbylydia.com.
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Creative Cooking
By
Lydia Critchley
