Herbed 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
|
PREP |
15 min. |
COOK
|
70 min.
|
TOTAL
|
85 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.