1 broiler-fryer (about 3 lbs.)
1 1/2 tsp. salt
1/4 tsp. pepper
16 sm. white onions
12 sm. red new potatoes
3 tbsp. butter
3 tbsp. vegetable oil
1/2 c. boiling water
1 tsp. instant chicken bouillon
1 tsp. basil
1 tsp. parsley

Sprinkle chicken with 1/2 teaspoon of salt and pepper. Peel onions. Scrub potatoes, pare a band around each (or if large, cut into quarters).

Melt butter with vegetable oil in large, heavy casserole or Dutch oven. Add chicken, brown on all sides.

Combine boiling water and bouillon; stir until dissolved. Add to casserole with chicken.

Place onions and potatoes around chicken (carrots can be added, also); sprinkle with basil and remaining salt. Cover and bake in slow oven (325) basting only once or twice, 1 1/4 hours or until chicken and vegetables are tender. Sprinkle with parsley. Makes 4 servings.