Casserole-Roasted Chicken

• 1 broiler-fryer (about 3 lbs.)
• 1½ tsp. salt
• ¼ tsp. pepper
• 16 small white onions, peeled
• 12 small new potatoes
• 3 tbsp. butter or margarine
• 3 tbsp. vegetable oil
• 1 envelope instant chicken broth or 1 tsp. granulated chicken bouillon
• 1 tsp. leaf basil, crumbled (opt.)
• 1 tbsp. chopped parsley

Sprinkle chicken cavities with ½ tsp. of the 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 chicken broth in a 1 cup measure, stirring until dissolved; add to casserole with chicken.

Place onions and potatoes around chicken; sprinkle with basil and remaining 1 tsp. salt. Cover.

Bake in slow oven (325 degrees), basting once or twice with juices, 1¼ hours, or until chicken and vegetables are tender. Sprinkle with parsley. Makes 4 servings.