Easy oven-roasted chicken

Yield: 1 Servings

Measure 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

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

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