Chicken and Vegetable Bake

Makes 4 servings

• 4 red potatoes peeled and cut in eighths
• 5 carrots medium, peeled and cut in 1-inch pieces
• 2 ribs celery cut in 1/2 -inch pieces
• 1 onion small, sliced
• 1/3 cup butter or margarine
• 1 tablespoon parsley chopped
• 1 teaspoon seasoned salt
• 1/2 teaspoon basil dried basil leaves, crushed
• 1/2 teaspoon thyme dried, crushed
• 1/4 teaspoon black pepper
• 1 broiler-fryer chicken (about 3 lb.), cut up
• 1/2 cup chicken bouillon, apple juice, vermouth or a combination
• 1 tablespoon flour
• 1 cup half and half or milk
• Additional chopped parsley

Preheat oven to 350°.

Place potatoes, carrots, celery and onion in a 13 x 9 x 2-inch baking pan or dish.

In a small saucepan over medium heat, melt butter or margarine. Remove from heat. Stir in 1 tablespoon parsley, seasoned salt, basil, thyme and pepper. Pour half of the mixture over vegetables in baking pan, tossing to coat.

Rinse and pat chicken pieces dry. Arrange on top of vegetables. Pour remaining butter mixture over chicken. Pour bouillon, juice or vermouth around edges of pan. Cover tightly with foil.

Bake for 1 1/2 to 1 3/4 hours or until chicken and vegetables are tender. Using a slotted spoon, transfer chicken and vegetables to a serving platter and keep warm. Pour juices into a small saucepan. In a small bowl, stir flour and half-and-half or milk until smooth. Stir into saucepan. Stirring over medium heat, bring to a boil and boil until thickened.

To serve, spoon some of the sauce over chicken and vegetables. Garnish with parsley. Pass remaining sauce separately.