Ingredients
1 broiler/fryer chicken (3-1/2 to 4 pounds)3/4 to 1 cup water1 tablespoon chicken bouillon granules3/4 teaspoon dried thyme1/2 teaspoon dried marjoram1/4 teaspoon lemon-pepper seasoning1 pound red potatoes, halved2 medium onions, cut into 1/2-inch pieces1-1/2 to 2 cups fresh baby carrots
Preparation
Preheat oven to 350°. Place chicken in a greased roasting pan. Combine water, bouillon, thyme, marjoram, and lemon-pepper; pour over chicken. Arrange potatoes, onions and carrots around chicken.
Cover and bake 50 minutes. Uncover; bake 20-30 minutes or until vegetables are tender and chicken juices run clear, basting once. Let chicken stand 5-10 minutes before carving.
