Roasted Chicken with Thyme and Vegetables

Yield:
6 servings

Ingredients:

  1. 3 1/2 pound whole fryer chicken
  2. 6 medium carrots, cut into 1 inch pieces
  3. 4 medium stalks celery, cut into 1 inch pieces
  4. 3 medium baking potatoes, cut into 1-1/2 inch pieces
  5. 2 medium onions, cut into wedges
  6. 2 Tablespoons butter, melted
  7. 4 teaspoons dried thyme leaves
Directions:

Preheat oven to 375 degrees F

Place chicken, breast side up, on rack in shallow baking pan. Roast chicken, uncovered in preheated oven for 45 minutes.

Arrange vegetables around chicken. Mix butter with thyme; drizzle over chicken and vegetables and cover. Continue to roast for 45 to 60 minutes or until vegetables are done and chicken juices run clear.



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