Autumn Chicken One Dish Dinner

Main Courses > Poultry

1/4 teaspoon crushed red pepper
1 teaspoon dried basil (or 2 tablespoons chopped fresh basil)
1/2 teaspoon dried oregano leaves> 2 medium zucchini
4 large plum tomatoes
3 tablespoons lemon juice
4 medium chicken-breast halves, skin & bone on(about 2 1/2 pounds)
4 ears of corn
1 tablespoon olive or salad oil
1/2 teaspoon sugar

Preheat oven to 400 degrees. Remove husks and silk from corn. With serrated knife, cut each ear of corn crosswise into 3 pieces. Cut zucchini into 3-inch chunks. Cut each tomato lengthwise in half. Place chicken breasts in large roasting pan (17 by 11 1/2 inches); sprinkle with oregano and 1/2 teaspoon salt. Arrange corn and zucchini around chicken. Bake chicken and vegetables 30 minutes. Add tomatoes and bake 15 minutes longer or until juices run clear when chicken is pierced with a knife and vegetables are tender. Meanwhile, in cup, with fork, mix lemon juice, olive or salad oil, basil, sugar, crushed red pepper, and 1/2 teaspoon salt. Arrange chicken and vegetables on large platter. Brush chicken and vegetables with lemon mixture.
Yield: 4 Servings