Roasted Chicken and Vegetables

MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.05

Title: Roasted Chicken and Vegetables
Categories: Chicken, Vegetables, Casserole, Main dish
Yield: 4 Servings

MMMMM-------------------CHICKEN AND VEGETABLES------------------------
3 1/2 lb Cut-up frying chicken, skin
- removed
8 sm New potatoes, quartered
1 lg Red onion, cut in 8 wedges
1 1/3 c Fresh whole mushrooms (4 oz)

MMMMM---------------------------SAUCE--------------------------------
1/4 c Creamy mustard-mayo sauce
1 T Oil
1/4 t Peppered seasoned salt

1. Heat oven to 375 degrees. Arrange chicken, meaty side up, in
ungreased 15x10x1-inch baking pan. Arrange vegetables around chicken.

2. In small bowl, combine all sauce ingredients; mix well. Brush sauce
over chicken and vegetables. Bake at 375 degrees for 45 minutes.

3. Baste chicken and vegetables with pan juices. Bake an additional
15 to 20 minutes or until chicken is fork-tender, its juices run
clear and vegetables are tender. If desired, sprinkle with 2
tablespoons chopped fresh parsley.

Nutrition Information Per Serving:
480 Calories, 16 g Fat, 320 mg Sodium

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