4 lbs. boneless skinless Chicken Breast, cut into 4 oz pieces.
8 medium Red Potatoes washed and quartered
½ Sweet Onion diced
2 Tab. minced Garlic
3 Tab. Olive Oil
a few sprigs of fresh Tarragon, Rosemary, Basil or other herbs, chiffonade cut (@2 Tab.)
¼ tsp Salt
¼ tsp Black Pepper
½ cup Lemon Juice (about 2 lemons)
Add Onion and Potatoes to bottom of Slow Cooker.
Sprinkle Salt and Pepper over Potatoes along with 1 tsp
Place Chicken on top of Potatoes.
Pour Lemon Juice over Chicken and Potatoes.
Sprinkle chiffonade cut herbs over chicken.
Cover and heat on low 6-8 hours or high 3-4 hours.
OR,
Preheat oven to 375F. Line a baking sheet with parchment paper or foil.
Add chicken, potatoes and onions to a lined baking dish and sprinkle with salt, ground pepper and garlic. Drizzle with olive oil. Toss everything to coat.
Place in the oven and bake for 1 hour 15 minutes. Check for doneness, if the potatoes and chicken drums are soft and easily pierced with the fork they are ready.
Take pan out of the oven and sprinkle with lemon juice and herbs. Serve.
To make a Freezer Meal:
Put everything except the potatoes (potatoes don't freeze well) in a labeled freezer bag. When you want to make for dinner, thaw in refrigerator overnight and cook as above, adding the potatoes when you put the meal in the Crock-Pot or on a baking sheet.