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Savory Roasted Chicken


  • 1 broiler-fryer chicken (3-4 lbs.)
  • 1 medium potato, cut into 1/2 in. cubes
  • 1 medium onion, sliced into 8 wedges
  • 2 medium carrots, sliced 1/2 inch thick
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  • 1 garlic cloves, pressed
  • 1 Tbsp. olive oil
  • 1/2 tsp. dried thyme leaves
  • 1/2 tsp. dried rosemary, crushed
  • salt and pepper, to taste


Preheat oven to 350 degrees F. Rinse chicken; pat dry with paper towels. Place chicken, breast-side up, in 9x13 inch baking dish or roasting pan. Arrange potato, onion and carrots around chicken.

In small bowl, combine garlic, oil, thyme, rosemary, salt and pepper; brush over chicken. Pour water over vegetables.

Bake, uncovered, 1 hour to 1 hour and 15 minutes or until meat thermometer inserted into thickest part of thigh, not touching bone, registers 180 degrees F. Remove from oven; let stand, covered, 10-15 minutes before serving.

By Robin from Washington, IA

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