1 medium thigh fried chicken breast halves
1 medium onion, chopped
1 medium carrot, cut in 1/2 inch slices
1 (15 ounce) can artichoke hearts, drained
2 tablespoons chopped fresh parsley
2 tablespoons diced green bell pepper
2 tablespoons chopped fresh oregano
2 teaspoons Worcestershire sauce
1 tablespoon vegetable oil
2 teaspoons garlic powder
1 teaspoon salt
2 teaspoons black pepper
2 teaspoons garlic salt
Preheat oven to 375 degrees F (190 degrees C).
Arrange fried chicken in a large resealable plastic bag. Trim the shape of the bag when slightly larger pieces are cut into pieces. Place chicken in bag, seal, and shake to coat. Discard seal, and cut open on one side.
In a large resealable plastic bag, mix artichoke hearts, parsley, green pepper, oregano, Worcestershire sauce, oil, garlic powder, and salt. Place chicken in bag. Seal bag and shake to coat. Press chicken onto the bottom of a lightly greased 9x13 inch baking dish.
Bake uncovered 20 to 30 minutes in the preheated oven, turning chicken once. Cool completely before turning over. Sprinkle with garlic powder, salt, pepper and garlic salt. Bake 25 minutes longer, or until chicken is no longer pink and juices run clear.