Casserole Roasted Chicken Recipe
The taste of this very Casserole Roasted Chicken recipe has played on my mind so much that I hardly ever go for any other Casserole Roasted Chicken recipe. Use the freshest of Chicken available to get the most amazing Casserole Roasted Chicken. Serve this tasty Main Dish as often as you like! Treat your family to this Casserole Roasted Chicken and they are going to adore you for it.
Ingredients
1 broiler fryer
1 1/2 teaspoons salt
1/4 teaspoon pepper
16 small white onions, peeled
12 small red, new potatoes
3 tablespoons butter or margarine
3 tablespoons vegetable oil
1/2 cup boiling water
1 envelope instant chicken broth or 1 teaspoon granulated chicken bouillon
1 teaspoon leaf basil, crumbled
1 tablespoon chopped parsley
Directions
Sprinkle chicken cavities with 1/2 teaspoon of the salt and pepper.
Peel onions.
Scrub potatoes; pare a band around the center of each.
Melt butter or margarine with the vegetable oil in a large heavy flameproof casserole or Dutch oven.
Add chicken; brown on all sides.
Combine boiling water and chicken broth in a 1 cup measure, stirring until dissolved; add to casserole with chicken.
Place onions and potatoes around chicken; sprinkle with basil and remaining 1 teaspoon salt; cover.
Bake in slow oven (325°), basting once or twice with juices, 1 1/4 hours, or until chicken and vegetables are tender.
Sprinkle with parsley.
Peel onions.
Scrub potatoes; pare a band around the center of each.
Melt butter or margarine with the vegetable oil in a large heavy flameproof casserole or Dutch oven.
Add chicken; brown on all sides.
Combine boiling water and chicken broth in a 1 cup measure, stirring until dissolved; add to casserole with chicken.
Place onions and potatoes around chicken; sprinkle with basil and remaining 1 teaspoon salt; cover.
Bake in slow oven (325°), basting once or twice with juices, 1 1/4 hours, or until chicken and vegetables are tender.
Sprinkle with parsley.
