Chicken Whole Meal Casserole

Description
Contributed by Jenn B aka Mom2Sam and Tiny at World Recipes Y-Group
 * Makes 8 servings

Ingredients

 * olive oil cooking spray
 * 2 whole boneless, skinless chicken breasts, about 8 ounces (480 g) each,
 * halved
 * 4 boneless, skinless chicken thighs, about 4 ounces (240 g) each
 * 8 small red potatoes, about 1 pound (960 g) total, scrubbed and quartered
 * 8 ounces (480 g) fresh mushrooms, quartered
 * 1 large onion, 8 ounces (480 g), thinly sliced
 * 4 cloves garlic, peeled and thinly sliced
 * 8 dried apricot halves
 * 8 dried pitted prunes
 * ½ tablespoon (7.5 ml) crushed dried thyme
 * ½ teaspoon (2.5 ml) crushed dried rosemary
 * freshly ground pepper
 * 1 tablespoon (15 ml) olive oil
 * 1 small navel orange, washed and thinly sliced crosswise
 * 1 large lemon, thinly sliced and seeds removed

Directions

 * 1) Preheat oven to 375°F (190°C), gas mark 5.
 * 2) Lightly coat a large baking pan with cooking spray.
 * 3) Rinse chicken pieces; remove and discard any visible fat.
 * 4) Pat chicken pieces dry with paper towels.
 * 5) Arrange chicken in the prepared pan and surround with potatoes and mushrooms.
 * 6) Scatter onion and garlic cover chicken and vegetables.
 * 7) Sprinkle with thyme, rosemary, and pepper.
 * 8) Drizzle the olive oil over all.
 * 9) Arrange orange and lemon slices on top.
 * 10) Cover the pan tightly with aluminum foil and bake for 45 minutes, uncovering the pan during the last 5 minutes of baking time.
 * 11) Serve at once.

Nutritional information
Per serving:
 * 247 calories (18% calories from fat) | 27 g protein | 5 g total fat (1.0 g saturated fat) | 24 g carbohydrate | 3 g dietary fiber | 80 mg cholesterol | 92 mg sodium
 * Diabetic exchanges: 3 lean protein (meat) | 1½ carbohydrate (1 bread/starch | ½ fruit)