CATEGORY |
CUISINE |
TAG |
YIELD |
Meats |
|
|
1 |
Servings |
INGREDIENTS
1 |
|
Broiler/fryer chicken; (3-4 pounds) |
1 |
md |
Potato; sliced into 1/2 inch cubes |
1 |
md |
Onion; sliced into 8 wedges |
2 |
md |
Carrots; peeled and sliced into 1/2 pieces |
1 |
|
Pressed garlic clove |
1 |
tb |
Olive oil |
1/2 |
ts |
Dried thyme leaves |
1/2 |
ts |
Dried rosemary |
|
|
Salt and pepper to taste |
1/2 |
c |
Water |
INSTRUCTIONS
Preheat oven to 400F. Rinse chicken and pat dry with a paper towel; place
in roasting pan breast side up. Place vegetables around chicken. Combine
garlic, oil, thyme, rosemary, salt & pepper in a bowl. Brush over chicken
using a pastry brush. Pour water over vegetables. cover pan with foil. Bake
1 - 1 1/4 hours or until thermometer reads 170 degrees. Remove foil during
last 15-20 minutes of baking to allow chicken to brown. Let stand 10
minutes before carving.
Yield: 4-6 servings
Posted to TNT Recipes Digest by Terrie Price <mkterrie@scsn.net> on May 05,
1998
A Message from our Provider:
“Tired of empty promises? God’s word never fails!”