| 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
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