2 lbs cut up chicken
5 large chopped potatoes
7 to 8 chopped carrots
5 TBS Bragg's liquid amino's
2 tsp thyme
2 tsp rosemary
1 1/2 tsp oregano
2 cloves minced garlic
3 TBS olive oil or bacon grease
1/2 cup chicken stock
Preheat oven to 500*.
Place potatoes and carrots into a baking dish and mix with amino's, thyme, rosemary, oregano, garlic, and olive oil. Bake, uncovered, for 30 minutes, stirring every 10 to 15 minutes.
Remove from oven and reduce heat to 450*.
Spread chicken over top and add 1/2 cup of chicken stock.
Bake, uncovered, for another 20 minutes.
