for this recipe, I marinade one and half chicken with lemon and black pepper seasoning, season with salt and drizzled with good quality olive oil. Place them in the oven and bake for one and half hour. Turn over the chicken once.
halfway through the cooking process place russet potatoes, baby carrots and one large white onion (cut into wedges and sprinkle with lemon blackpepper herbs, salt and olive oil) and continue with the baking. After the chicken is done, remove from the baking tray. Mix one packet of McCormick brown sauce with one cup of water. Pour the mixture into the baking tray to mix with the chicken leftover sauce in the tray. Stir the mixture thoroughly and put it back in the oven and heat it for another ten minutes.
Garlic bread (Cut french bread into slices and spread with garlic butter -I made my own garlic butter. Sprinkle the bread with herbs -Italian herbs). Bake in the oven for 15 to 20 minutes at 180C. Serve them with ready made, Knorr mushroom soup and green salad.