Easy Oven Roasted Chicken

By S. Danford

Ingredients

• 1 broiler/fryer chicken (3-4 lbs)
• 1 medium potato sliced into 1/2 inch cubes
• 1 medium onion sliced into 8 wedges
• 2 medium carrots peeled and sliced into 1/2 inch pieces
• 1 garlic clove, minced
• 1 T olive oil
• 1/2 t dried thyme leaves
• 1/2 t dried rosemary
• Salt and ground black pepper to taste
• 1/2 cup water

Preparation

Step 1

Preheat oven to 400.
Rinse chicken and pat dry with paper towel. Place in roasting pan, breast side up.
Place vegetables around the chicken.
Combine garlic, oil, thyme, rosemary, salt and pepper. Brush over chicken using a pastry brush.
Pour water over the vegetables.
Cover and bake 1 1/2 hours or until thermometer reads 170.
Remove lid during the last 15-20 minutes of baking to allow chicken to brown.
Let stand 10 minutes before carving.

Serves 4-6