3 lbs. chicken, cut up
1 stick butter
2 c. chicken bouillon
1 c. rice
Slice up onion, pepper, carrots, mushrooms

Melt butter in 13x9 inch roast pan. Place chicken bone-side up and cook for 25 minutes. Remove, put in rice and bouillon and cut up vegetables. Place chicken, bone side-down, on top of rice and vegetables. Cook 40 minutes more, or until done. (400 degree oven.)