Easy Oven-Simmered Potatoes, Carrots and Onions

Ingredients

• 2 cups chicken bouillon, more if needed
• 4 tablespoons butter
• 1 teaspoon thyme
• 1/2 teaspoon italian seasoning
• 1/4 teaspoon pepper
• 1/2 teaspoon garlic powder, more if desired
• 4-6 red potatoes, unpeeled (quartered or cut into small chunks)
• 1 sweet onion, chopped
• 1 1/2-2 cups baby carrots (or 1/2 small bag)

Directions

1. 1

   In large baking dish with lid, place all ingredients.*There should be enough liquid to just cover.

2. 2

   Cover and bake in 350ºF oven for about 2 hours or til very tender.

3. 3

   Stir occasionally.

4. 4

   This goes nicely, (and easily), with roasted chicken which bakes for the same amount of time at the same temperature. A no-fuss meal!

5. 5

   *If you substitute chicken broth for the bouillon, you will need to add salt.

6. 6

   **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.

7. 7

   Add 1 tbsp cornstarch mixed with 1 tbsp cold water. Pour in and stir for 1-2 minutes. It will thicken immediately.

8. 8

   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).

9. 9

   ***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.