Buttermilk Chicken Dinner - cooking recipe

Ingredients

3/4 c. water
1 Tbsp. instant chicken bouillon granules
1/2 tsp. dried thyme, crushed
1/2 tsp. dried rosemary, crushed
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
1/2 c. buttermilk
1/4 c. all-purpose flour
paprika

Preparation

In a 3-quart casserole, combine water, bouillon granules, thyme, rosemary and bay leaves.
Remove chicken and pat dry. Place chicken, breast side down, in casserole.
Cook, covered, in 100% power (High) for 10 minutes.
Turn chicken over.
If using new potatoes, put a strip around the centers.
Arrange potatoes, onions and carrots around chicken.
Cook, covered, on 50% power (Medium) 30 to 40 minutes or until done, sticks more easily in the sockets and vegetables are tender, giving dish a half turn and rearranging vegetables once.