1 cut up whole chicken (3 - 3 1/2 lbs) (I used a roaster for this recipe instead. You just have to cook it a tad longer)
2 tablespoons olive or vegetable oil
1 envelope savory herb with garlic soup mix
1/3 cup of chicken broth
1 large onion cut into 6 wedges
2 - 3 handfuls of baby carrots
2 medium unpeeled russet potatoes each cut into 8 peices.

Heat over to 425 degrees. In a small bowl, mix broth and soup mix. Brush both sides of chicken pieces with about half the oil mixture.

In a large bowl, mix celery, onion, carrots, potatoes, and remaining oil mixture. Arrange vegetables in an ungreased pan. Bake 15 minutes.

Place chicken pieces in pan overlapping the vegetables if necessary. Bake 35 - 40 minutes longer until vegetables are tender and the chicken is 170 degrees for breasts and 180 degrees for thighs and legs.

Makes 4 servings

4 boneless/skinless chicken breast halves
1 envelope of Lipton Recipe Secrets Savory Herb with Garlic Soup Mix
1 can (14 oz) diced tomato
1 tbsp olive oil
1/2 cup shredded mozzarella cheese (or you can use Monterey Jack cheese)

Preheat oven to 375 degrees. In a 13×9 baking dish, arrange the chicken. In a bowl, mix the soup mix, tomatoes, and oil. Then pour the mixture over the chicken.

Bake uncovered 25 minutes.

Sprinkle with cheese and bake an additional two minutes or until cheese is melted.