1 c. sliced onion
1 c. thinly sliced carrots
1 c. thinly sliced celery
1 lemon, sliced
1 clove garlic, minced
1 1/2 tsp. salt
1/2 tsp. dried thyme
1/4 tsp. pepper
1 broiler-fryer chicken, cut up
1/4 c. butter, melted
1 lb. zucchini, thinly sliced
2 tbsp. Kingsford's cornstarch
1 1/2 c. cooled chicken bouillon or water

In shallow roasting pan, mix first 8 ingredients. Place chicken on top skin side up; brush with butter. Bake at 375 degrees for 30 minutes. Add zucchini; bake 30 minutes longer until tender. Remove chicken, zucchini and lemon.

Mix Kingford's cornstarch and bouillon until smooth; pour into pan, stirring constantly, bring to boil over medium heat and boil 1 minute. Serve with chicken. Serves 4. Delicious!