Easy Oven-Roasted Chicken

Name: Easy Oven-Roasted Chicken
Yield: 4-6 servings
Ingredients: 1 medium potato, cut into 1/2-inch cubes; 1 medium onion, cut into wedges; 2 medium carrots, peeled and cut into 1/4-inch slices; 1/2 cup water; 1 broiler-fryer chicken (3-4 pounds); 1 tbsp olive oil; 1 garlic clove, pressed; 1/2 tsp dried rosemary leaves; 1/2 tsp dried thyme leaves; salt and ground black pepper to taste

Ingredients

1 medium potato, cut into 1/2-inch cubes
1 medium onion, cut into wedges
2 medium carrots, peeled and cut into 1/4-inch slices
1/2 cup water
1 broiler-fryer chicken (3-4 pounds)
1 tbsp olive oil
1 garlic clove, pressed
1/2 tsp dried rosemary leaves
1/2 tsp dried thyme leaves
salt and ground black pepper to taste

Directions

Preheat oven to 400ºF. Arrange potato, onion and carrots in a single layer in bottom of Deep Covered Baker. Pour water over vegetables. Rinse chicken with cold water; pat dry with paper towels. Place chicken, breast side up, on top of vegetables. Combine oil and garlic; brush over chicken. Sprinkle evenly with rosemary, thyme, salt and black pepper.
Cover with lid of baker, bake 45 minutes; remove lid. Continue to bake an additional 15-30 minutes or until Pocket Thermometer registers 180°F in meaty part of thigh and juices run clear. Remove from oven. Transfer chicken and vegetables to serving platter. Let stand 10 minutes before carving.