4 serving pieces of chicken, legs or breasts

1 crumbled chicken bouillon cube

1 small pkg. dehydrated scalloped potatoes

seasoned flour, thyme

2 tbs. chicken fat or dripping

14 oz. can baby carrots, drained

2 tbs. chopped

soft margarine

Cut between thighs and drum sticks, if using chicken legs. Dredge pieces in seasoned flour adding a good sprinkle of thyme. Heat fat in a skillet and fry chicken on both sides until golden brown. Lift out chicken and add to the pan the amount of water mentioned on package of potatoes. Add onion and bouillon cube. Stir to dissolve any brown bits. Sprinkle potato slices and envelope of seasoning mix into a greased casserole. Pour liquids from the skillet over the top and stir. Arrange chicken pieces on top and cover. Bake at 350 F. for 40 minutes. Check moisture and stir in a little boiling water or milk if potatoes need liquid. Empty carrots around the chicken and cover. Bake 10 minutes or until heated through. Brush carrots with soft margarine.