Casserole Roasted Chicken

• 1 broiler-fryer (about 3 lb.)
• 1 1/2 tsp. salt
• 1/4 tsp. pepper
• 16 small white onions
• 12 small red new potatoes
• 3 Tbsp. butter or margarine
• 3 Tbsp. vegetable oil
• 1/2 c. boiling water
• 1 envelope or tsp. instant chicken broth
• 1/2 lb. carrots
• 1 tsp. leaf basil, crumbled
• 1 Tbsp. chopped parsley

1. Sprinkle chicken cavities with 1/2 teaspoon of salt and pepper.
2. Peel onions.
3. Scrub potatoes; pare a band around the center of each.
4. Melt butter or margarine with the vegetable oil in a large, heavy, flameproof casserole or Dutch oven.
5. Add chicken;
6. brown on all sides.
7. Combine boiling water and instant chicken broth in a 1-cup measure, stirring until dissolved.
8. Add to casserole with chicken.
9. Place the onions, potatoes and carrots around chicken.
10. Sprinkle with basil and remaining 1 teaspoon of salt.
11. Cover.
12. Bake in a slow oven (325u0b0), basting once or twice with juices, 1 1/4 hours, or until chicken and vegetables are tender.
13. Sprinkle with parsley.

broilerfryer, salt, pepper, white onions, red new potatoes, butter, vegetable oil, boiling water, chicken broth, carrots, leaf basil, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=363540 (may not work)