Baked Lemon-Pepper Chicken and Vegetables

Cut these in chunks, then layer in a big glass baking pan:

• 2# chicken breast meat
• 2 potatoes
• 3 big carrots
• 1 purple onion
• 8oz. sliced mushrooms

In a small pan combine:

• 1 stick butter
• zest of one lemon
• juice of one lemon
• a sprinkle of salt
• a sprinkle of cayenne
• Lemon Pepper seasoning
• fresh ground black pepper
• 5 cloves of minced garlic

Melt, stir, then simmer for a few minutes.  Pour this over the chicken and vegetables.  Cover with foil and bake at 325° for an hour and 20 minutes.  Transfer the liquid to a small pot and thicken with a flour roux and add a little powdered chicken soup base if you'd like.  Or just ladle the liquid over big bowls of the chicken and vegetables as it is.

Warming comfort food on a chilly fall day. . .Lin