1 roasting chicken, cut up
6 whole white onions
4 lg. carrots, cut in chunks
3 lg. cloves garlic, cut up
1 tsp. salt
1/8 tsp. black pepper
1/2 tsp. thyme
1 1/2 c. chicken bouillon (made from con.)
2 tbsp. chopped fresh parsley

Preheat oven to 500 degrees. Slide over rock into upper third of oven. Place chicken pieces, onions and carrots in large shallow baking pan. Mix together so pieces stick up a bit. Pour bouillon over all. Sprinkle garlic, salt, pepper and thyme over evenly. Bake 1 hour, basting and turning several times. Chicken and vegetables should brown as they become tender. Sprinkle minced parsley over all before serving.