Recipe - Easy Oven-Roasted Chicken

1 Broiler/fryer chicken; (34
pounds)
1 md Potato; cut or sliced up into One half inch
cubes
1 md Onion; cut or sliced up into 8 wedges
2 md Carrots; peeled and cut or sliced up
into One half pieces
1 Pressed garlic clove
1 tablespoon Olive oil
One half teaspoon Dried thyme leaves
One half teaspoon Dried rosemary
Salt and pepper to taste
One half 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 1 One fourth hours or until thermometer reads 170 degrees. Remove foil during
last 1520 minutes of baking to allow chicken to brown. Let stand 10
minutes before carving.

Yield: 46 servings

Posted to TNT Recipes Digest by Terrie Price mkterrie@scsn.net on May 05,
1998