Easy oven-roasted chicken
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Broiler/fryer chicken; (3-4 pounds) | |
| 1 | medium | Potato; sliced into 1/2 inch cubes |
| 1 | medium | Onion; sliced into 8 wedges |
| 2 | mediums | Carrots; peeled and sliced into 1/2 pieces |
| 1 | Pressed garlic clove | |
| 1 | tablespoon | Olive oil |
| ½ | teaspoon | Dried thyme leaves |
| ½ | teaspoon | Dried rosemary |
| Salt and pepper to taste | ||
| ½ | cup | Water |
Directions
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 - 1¼ 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@...> on May 05, 1998