Try this recipe on the weekend and refrigerate or freeze for lunch or dinner the following week on days that are too hectic to cook. I would suggest investing in a vacumn food sealer so that you will always have access to a healthy low carb meal. Place chicken pieces in large baking dish. Sprinkle with pepper and oregano. Lay onion, mushrooms, and celery on top of chicken pieces. Pour in 1/2 cup of water to cover bottom of dish. Spread tomatoes over chicken, and top with sprinkles of basil and parsley. Bake at 325 degrees for two hours or until chicken is done. Serves six.
2 whole skinned chickens, cut up and trimmed
1 tsp pepper
1 tsp oregano
1 red onion, sliced
1 c sliced mushrooms
4 celery stalks, cut in 1/2 in pieces
1/2 c water
8 tomatoes, diced
1 tsp basil
1 tsp parsley
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