Ingredients
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2 cups chicken bouillon, more if needed
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4 tablespoons butter
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1 teaspoon thyme
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1/2 teaspoon italian seasoning
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1/4 teaspoon pepper
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1/2 teaspoon garlic powder, more if desired
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4 -6 red potatoes, unpeeled (quartered or cut into small chunks)
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1 sweet onion, chopped
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1 1/2-2 cups baby carrots (or 1/2 small bag)
Instructions
- In large baking dish with lid, place all ingredients.*There should be enough liquid to just cover.
- Cover and bake in 350ºF oven for about 2 hours or til very tender.
- Stir occasionally.
- This goes nicely, (and easily), with roasted chicken which bakes for the same amount of time at the same temperature. A no-fuss meal!
- *If you substitute chicken broth for the bouillon, you will need to add salt.
- **You can remove veggies from broth and thicken to a gravy if desired. To make it into gravy, bring the broth to a low boil in a small frying pan or saucepan.
- Add 1 tbsp cornstarch mixed with 1 tbsp cold water. Pour in and stir for 1-2 minutes. It will thicken immediately.
- Add slowly to get the desired thickness of gravy. You may not need it all, or may want to add even more. (Thicken it to your own liking).
- ***You can also make this on the stove quickly if desired. Bring to a boil, then simmer til veggies are tender. About 20-30 minutes.