Herb-Roasted Chicken with Vegetables |
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Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 4 |
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This is a recipe I'm posting in response to a request and one I found in my Betty Crocker cookbook...It really is a comfort food main dish! Thank you, Betty! Ingredients:
4 -5 lbs roasting chickens |
1/3 cup margarine or 1/3 cup butter, melted |
1/2 teaspoon dried thyme leaves |
1/4 teaspoon dried rosemary leaves, crushed |
1/4 teaspoon dried marjoram |
snipped parsley |
8 small potatoes or 4 medium potatoes |
4 medium carrots, each cut diagonally into fourths |
4 small onions, cut into halves |
1 teaspoon seasoning salt |
1/2 cup hot chicken broth or 1/2 cup water |
4 small zucchini, each cut the same way as the carrots |
1/2 teaspoon seasoning salt |
Directions:
1. Rub cavity of chicken with salt, if desired.
2. Place chicken breast side up in shallow roasting pan.
3. Mix margarine and herbs.
4. Brush half the margarine mixture on chicken.
5. Bake uncovered in 375 degree oven, brushing chicken with margarine mixture several times during roasting.
6. Roast 2-2 1/2 hours, or until thickest part of chicken is done and drumstick meat feels very soft when pressed between fingers.
7. (Meat thermometer inserted in thickest part of thigh without touching bone will give best indicator of doneness...) Cover chicken loosely with foil if browning too quickly.
8. Place chicken on warm platter; arrange vegetables around chicken.
9. Spoon some of the vegetable liquid onto vegetables; sprinkle with parsley:.
10. Vegetables: If using med potatoes, cut into halves.
11. Place all ingredients except zucchini and 1/2 tsp.
12. seasoned salt in ungreased 2-qt casserole.
13. Cover and cook in 375 oven 45 minutes.
14. Add zucchini and 1/2 tsp seasoned salt; cook until vegetables are done, 10-15 minutes more.
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