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Prep Time: 15 Minutes Cook Time: 70 Minutes |
Ready In: 85 Minutes Servings: 4 |
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This is such a versatile dish because it can be made in the oven or microwave...so time is never a factor. People always comment on the chicken's wonderful subtle herb flavor. Ingredients:
3/4 to 1 cup water |
1 tablespoon chicken bouillon granules |
1/2 teaspoon dried thyme |
1/2 teaspoon dried rosemary, crushed |
2 bay leaves |
1 broiler/fryer chicken (3-1/2 to 4 pounds) |
1 pound new potatoes, halved |
2 medium onions, cut into 1/2-inch pieces |
2 carrots, cut into 1/2-inch pieces |
Directions:
1. Combine 1 cup water, bouillon, thyme, rosemary and bay leaves; pour into a roasting pan. Add chicken; arrange potatoes, onions and carrots around it. Cover and bake at 350° for 50 minutes. Uncover; bake for 20-30 minutes or until vegetables are tender and chicken juices run clear. Remove the bay leaves before serving. Yield: 4 servings.
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