Chicken Whole Meal Casserole

This is a meal I found in one of my grandma's diabetic cookbook. Diabetic exchanges: 3 lean protein (meat), 1 1/2 carbohydrate (1 bread /starch, 1/2 fruit) I find it is wonderful for the whole family

• Ready In: 1 hr
• Serves: 8

Ingredients

•  olive oil flavored cooking spray
• 4 (4 ounce)  boneless skinless chicken breast halves
• 4 (4 ounce)  boneless skinless chicken thighs, about
• 8  small  red potatoes, scrubbed and quartered (about 1 pound total)
• 8  ounces fresh mushrooms, quartered
• 1  large onion, thinly sliced (8 oz)
• 4  cloves garlic, peeled and thinly sliced
• 8  dried apricot halves
• 8  dried pitted prunes
• 1⁄2 tablespoon  crushed dried thyme
• 1⁄2 teaspoon  crushed dried rosemary
•  fresh ground pepper
• 1  tablespoon 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 degrees F.
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, garlic, apricot halves, and dried prunes to 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.