3/4 c. water
1/2 tsp. thyme
1/2 tsp. rosemary
3 med. red potatoes, peeled and quartered or 1 lb. whole tiny new potatoes
1/4 c. all purpose flour
Paprika
1 tbsp. instant chicken bouillon granules
2 bay leaves
2 med. onions, sliced
1 c. carrots, sliced 1/4 thick
1/2 c. buttermilk
2 to 3 lbs. chicken

In a 3 quart casserole, combine water, bouillon, thyme, rosemary and bay leaves. Rinse chicken, pat dry. Place chicken down in casserole. Cook covered on 100% power for 10 minutes. Turn chicken over. If using new potatoes, peel a strip down the centers. Arrange potatoes, onions, and carrots around chicken and cook covered on 50% power 30 to 40 minutes or until vegetables are tender, giving dish a half turn and rearrange vegetables once. Transfer chicken and vegetables to platter. Keep warm. Skim fat from pan juices. Remove bay leaves, measure 1 cup pan juice into a 4 cup glass measure. Cook on high, uncovered for 3 to 4 minutes. Sprinkle chicken with paprika. Spoon some of the gravy over meat and vegetables.