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Prep Time: 15 Minutes Cook Time: 70 Minutes |
Ready In: 85 Minutes Servings: 4 |
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My family and friends always comment on the wonderful herb flavors in this chicken recipe. The herbs make great seasoning for the vegetables, too! ;Polly Lloyd, Burlington, Wisconsin Ingredients:
1 broiler/fryer chicken (3-1/2 to 4 pounds) |
3/4 to 1 cup water |
1 tablespoon chicken bouillon granules |
3/4 teaspoon dried thyme |
1/2 teaspoon dried marjoram |
1/4 teaspoon lemon-pepper seasoning |
1 pound red potatoes, halved |
2 medium onions, cut into 1/2-inch pieces |
1-1/2 to 2 cups fresh baby carrots |
Directions:
1. Preheat oven to 350°. Place chicken in a greased roasting pan. Combine water, bouillon, thyme, marjoram, and lemon-pepper; pour over chicken. Arrange potatoes, onions and carrots around chicken.
2. Cover and bake 50 minutes. Uncover; bake 20-30 minutes or until vegetables are tender and chicken juices run clear, basting once. Let chicken stand 5-10 minutes before carving. Yield: 4 servings.
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