<http://schema.org/recipeInstructions>
" Preheat oven to 400 degrees F. Thinly slice onion. Cut tomatoes crosswise into 1/4-inch-thick slices. Peel and cut carrots and parsnips into 2-inch pieces. Remove skin and fat from chicken thighs; place in 13&amp;quot; by 9&amp;quot; metal baking pan. Sprinkle chicken with pepper, oregano, and 3/4 teaspoon salt. Arrange onion, tomatoes, and lemon peel in pan with chicken. Place corn-oil spread in 15 1/2&amp;quot; by 10 1/2&amp;quot; jelly-roll pan. Place pan in oven just long enough to melt corn-oil spread. Toss carrots, parsnips, and 1/2 teaspoon salt with melted corn-oil spread in jelly-roll pan. Place chicken and vegetables on 2 oven racks. Bake 45 to 50 minutes, switching pans halfway through cooking time. Baste chicken occasionally with pan juices, and turn vegetables twice with pancake turner, until juices run clear when chicken is pierced with a knife and vegetables are fork-tender and nicely browned. Arrange chicken and vegetables on large platter. Spoon tomato mixture from pan over chicken. Garnish with fresh oregano if you like."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a5240/chicken-marianne-2001/?src=shelter_footer>