Put the oven on 375. Cut around 8 medium potatoes and carrots into chunks about the same size. Cut one onion into quarters. Take the skin off 8 garlic cloves. Put the everything in a 13×9 pan. Add 2 teaspoons olive oil, salt, pepper and herbs de Provence. Toss everything with your hands and spread evenly in the pan. Top veggies with chicken thighs and/or breasts with bones. Salt and pepper the chicken, sprinkle with herbs and 2 teaspoons of olive oil. Make sure to season both sides of the chicken. Bake the dish for about 1 1/2 hours or until the chicken is done. Take chicken out and place on a plate and cover with foil. Continue to cook the veggies until they are tender, about 20 minutes.
Cost: $1.26 per serving (6 total)
WW smartpoints: 3 pts with chicken breast
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