Casserole Roasted Chicken Recipe
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.
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