Herbed Chicken
Best of Country Chicken
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
SERVINGS: 4
CATEGORY: Main Dish
METHOD:
TIME: Prep: 15 min. Bake: 1hour 10 min.
Ingredients:
- 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 broiler/fryer chicken (3-1/2 to 4 pounds)
- 1 pound red potatoes, halved
- 2 medium onions, cut into 1/2-inch pieces
- 1-1/2 to 2 cups fresh baby carrots
Directions:
Combine 1 cup water, bouillon, thyme, marjoram, and lemon-pepper; 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. Yield: 4 servings.