Buttermilk Chicken Dinner

• 3/4 c. water
• 1 Tbsp. instant chicken bouillon granules
• 1/2 tsp. crushed dried thyme
• 1/2 tsp. crushed dried rosemary
• 2 bay leaves
• 1 (3 to 3 1/2 lb.) broiler-fryer chicken
• 3 medium red potatoes, peeled and quartered or 1 lb. whole tiny new potatoes
• 2 medium onions, sliced
• 1 c. carrots, sliced 1/4 inch thick
• 1/2 c. buttermilk
• 1/4 c. all-purpose flour
• paprika

1. In a 3-quart casserole, combine water, bouillon, thyme, rosemary and bay leaves.
2. Rinse chicken; pat dry.
3. Place chicken, breast side down, in casserole.
4. Microwave, covered, on High 10 minutes.
5. Turn chicken over.
6. Arrange potatoes, onions and carrots around chicken.
7. Cook, covered, on Medium 30 to 40 minutes or until drumsticks move easily in the sockets and vegetables are tender, giving dish a half turn and rearranging vegetables once. Transfer chicken and vegetables to platter.
8. Keep warm.

water, instant chicken, thyme, rosemary, bay leaves, chicken, red potatoes, onions, carrots, buttermilk, allpurpose, paprika

Taken from www.cookbooks.com/Recipe-Details.aspx?id=720136 (may not work)