Roasted Chicken with Veggies |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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A golden-brown chicken surrounded by bright vegetables creates an appealing meal-in-one. Ingredients:
1 broiler/fryer chicken (3 to 3-1/2 pounds) |
1 tablespoon canola oil |
1/8 teaspoon salt |
1/8 teaspoon pepper |
6 medium carrots, cut into 1-inch pieces |
4 celery ribs, cut into 1-inch pieces |
3 medium baking potatoes, cut into 1-1/2-inch pieces |
2 medium onions, cut into wedges |
2 tablespoons butter, melted |
4 teaspoons minced fresh thyme or 1 teaspoon dried thyme |
Directions:
1. Place chicken, breast side up, in a shallow roasting pan. Rub with oil; sprinkle with salt and pepper. Bake, uncovered, at 375° for 45 minutes.
2. Arrange the carrots, celery, potatoes and onions around chicken. Combine butter and thyme; drizzle over chicken and vegetables.
3. Cover and bake 45-60 minutes longer or until a meat thermometer reads 180° and vegetables are tender. Yield: 6 servings.
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