Casserole Roasted Chicken - cooking recipe

Ingredients

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

Preparation

Sprinkle chicken cavities with 1/2 teaspoon of 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 instant chicken broth in a 1-cup measure, stirring until dissolved.
Add to casserole with chicken.
Place the onions, potatoes and carrots around chicken.
Sprinkle with basil and remaining 1 teaspoon of salt.
Cover.
Bake in a slow oven (325\u00b0), basting once or twice with juices, 1 1/4 hours, or until chicken and vegetables are tender.
Sprinkle with parsley.