EASY OVEN-SIMMERED POTATOES, CARROTS AND ONIONS

Easy Oven-Simmered Potatoes, Carrots and Onions image

Provided by Kelly Williams

Time 2h10m

Number Of Ingredients 9

2 cups chicken bouillon, i use superior touch better than bouillon chicken base
4 Tbsp butter
1 tsp dried thyme
1/2 tsp italian seasoning
1/4 tsp pepper
1/2 tsp garlic powder, more if desired
4-6 medium-sized red or yukon gold potatoes, unpeeled and quartered or cut into large chunks
1 sweet onion, chopped (white or vidalia)
1/2 of a small bag baby carrots, more or less

Steps:

1. In large baking dish with lid, place all ingredients. *There should be enough liquid to just cover. Cover and bake in 350ºF oven for about 2 hours or til very tender. Stir occasionally. This goes nicely, (and easily), with roasted chicken which bakes for the same amount of time at the same temperature. A no-fuss meal! *If you substitute chicken broth for the bouillon, you will need to add salt. **You can remove veggies from broth and thicken to a gravy if desired. To make it into gravy, bring the broth to a low boil in a small frying pan or saucepan. Add 1 Tbl. cornstarch mixed with 1 Tbl. cold water. Pour in and stir for 1-2 minutes. It will thicken immediately. (*Add slowly to get the desired thickness of gravy.) You may not need it all, or may want to add even more. (Thicken it to your own liking). ***You can also make this on the stove quickly if desired. Bring to a boil, then simmer til veggies are tender. About 20-30 minutes. This is nice for when serving with meats that take much less time such as pork chops.