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Herbed Chicken
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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
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.
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Printed from tasteofhome.com Oct 7, 2008Copyright Reiman Media Group, Inc © 2008 |