3/4 c. water
1 tbsp. chicken bouillon granules
1/2 tsp. crushed dried thyme
1/2 tsp. rosemary
2 bay leaves
1 (3 - 3 1/2 lb.) broiler/fryer chicken
3 med. red potatoes
2 med. onions
1 c. carrots
1/2 c. buttermilk
1/4 c. flour
Paprika

Place water, bouillon, thyme, rosemary and bay leaves in 3 quart casserole. Place chicken, breast side down, in casserole. Micro-cook 100% (high) 10 minutes. Turn chicken over. Arrange vegetables around chicken. Micro-cook 50% (medium) 30-40 minutes or until done (times may vary according to wattage of microwave). (Turn dish and rearrange vegetables occasionally.) Transfer to platter and keep warm.

For gravy skim fat and remove bay leaves from liquid. Measure 1 cup juice and combine with flour and buttermilk. Cook high 3-4 minutes. Serve chicken with gravy.

Hint: I cook the chicken in traditional oven and make the gravy in the microwave - the chicken browns better this way.