Autumn Chicken

Ingredients

• 3/4 cup prune juice
• 1 tablespoon curry powder
• 1 teaspoon turmeric
• 1/8 teaspoon pepper
• 1/4 teaspoon dried thyme or 2 sprigs fresh thyme
• 1 roasting chicken, cut in 1/8s, skin removed
• 1 large vidalia onion or other sweet onion, halved and sliced very thin
• 1 lb carrot, peeles and sliced thinly on the diagonal
• 2 sweet potatoes, peeled and sliced thinly on the diagonal
• 1/2 cup red lentil, soaked in 1 cup of boiling water for 30 minutes to 1 hour
• 1/4 cup chopped fresh Italian parsley

Directions

1. 1

   In a roaster with a cover, combine the prune juice, curry powder, turmeric, pepper and thyme. Add the chicken and marinate for one hour. Preheat oven to 400°F

2. 2

   Place onion, carrots, sweet potatoes in pan, top with chicken, cover, and bake for 20 minutes.

3. 3

   Baste the chicken and rearrange the veggies so tht they cook evenly. Bake another 15 minutes, baste again, and add the lentils, stirring them into the pan juices.

4. 4

   Bake until chicken is done and the veggies have fallen apart, creating a thick sauce, about 20 minutes more.

5. 5

   Remove the chicken from the oven, stir in the parsley, and serve.