Ingredients

4 chicken breasts (remove skin but leave bones in)
1 Tbsp. pepper
3 garlic cloves, crushed and chopped
2 tsp. crushed, dried oregano
4 new red potatoes cut into 1/4-inch rounds (leave skin on)
2 small onions, quartered
1 Tbsp. garlic salt
1 Tbsp. accent (optional)
2 C. chicken stock
16-oz. can sweet peas

Cooking Instructions

Place chicken breasts, facing bone down, in a 14×10-inch baking pan or dish. Sprinkle pepper, chopped garlic cloves and oregano over meaty tops. Arrange potatoes and onions in pan around chicken. Sprinkle garlic salt and Accent (optional) over top of everything and pour one C. of chicken stock over chicken breasts. Cover pan or dish and cook in preheated 350 oven for 45 minutes. After 45 minutes, remove cover and pour the other C. of chicken stock, as well as a can of sweet peas, including juice, over the concoction. Bake, uncovered, for another 20-25 minutes.
 
 
"I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: