1 lg. roaster breast or fryer (2 1/2 lbs.), cut up
2 lg. carrots, sliced
New potatoes, halved
1 can cream of celery soup
1 soup can water
1/2 tsp. thyme
1/4 tsp. pepper
1 tsp. minced parsley

Put roaster breast or fryer into roaster pan. Arrange carrots and potatoes around chicken. Whisk together: celery soup, water, thyme, pepper and minced parsley. Pour over chicken and vegetables. Dot with 2 tablespoons butter. Bake at 350 degrees for 1 1/2 hours, basting occasionally. Cover if gets too brown.