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.
 
 
And the Word became flesh, and dwelt among us, and we saw His glory, glory as of the only begotten from the Father, full of grace and truth. (John 1:14)