Yield: 1 Servings
Measure | Ingredient |
---|---|
1 \N | 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 \N | Pressed garlic clove |
1 tablespoon | Olive oil |
½ teaspoon | Dried thyme leaves |
½ teaspoon | Dried rosemary |
\N \N | Salt and pepper to taste |
½ cup | Water |
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