Prep 30 mins
Cook 3 hrs
This is a recipe I'm posting in response to a request and one I found in my Betty Crocker cookbook...It really is a comfort food main dish! Thank you, Betty!
- 4 -5 lbs roasting chickens
- 1⁄3 cup margarine or 1⁄3 cup butter, melted
- 1⁄2 teaspoon dried thyme leaves
- 1⁄4 teaspoon dried rosemary leaves, crushed
- 1⁄4 teaspoon dried marjoram
- snipped parsley
- 8 small potatoes or 4 medium potatoes
- 4 medium carrots, each cut diagonally into fourths
- 4 small onions, cut into halves
- 1 teaspoon seasoning salt
- 1⁄2 cup hot chicken broth or 1⁄2 cup water
- 4 small zucchini, each cut the same way as the carrots
- 1⁄2 teaspoon seasoning salt
- Rub cavity of chicken with salt, if desired.
- Place chicken breast side up in shallow roasting pan.
- Mix margarine and herbs.
- Brush half the margarine mixture on chicken.
- Bake uncovered in 375 degree oven, brushing chicken with margarine mixture several times during roasting.
- Roast 2-2 1/2 hours, or until thickest part of chicken is done and drumstick meat feels very soft when pressed between fingers.
- (Meat thermometer inserted in thickest part of thigh without touching bone will give best indicator of doneness...) Cover chicken loosely with foil if browning too quickly.
- Place chicken on warm platter; arrange vegetables around chicken.
- Spoon some of the vegetable liquid onto vegetables; sprinkle with parsley:.
- Vegetables: If using med potatoes, cut into halves.
- Place all ingredients except zucchini and 1/2 tsp.
- seasoned salt in ungreased 2-qt casserole.
- Cover and cook in 375 oven 45 minutes.
- Add zucchini and 1/2 tsp seasoned salt; cook until vegetables are done, 10-15 minutes more.
I made this recipe tonight. I followed the recipe excactly, and it was simply DELISH! The spices compliment the dish nicely, giving the chicken great flavor. It's a winner for sure :)
The vegetables were good, but the chicken itself was amazing. Moist, tender and full of flavor. Mine only needed an hour and a half to be perfectly done. Thank you.
Yummy and simple to make. The meat was tender and juicy, and the veggies were very tasty. The only drawback was the herb flavor was all in the skin of the chicken rather than in the meat. Next time, I think I'll marinate the meat in the herbs for a few hours to get a stronger herb flavor.