Roasted Chicken with Veggies
Taste of Home
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Thyme flavors this moist, golden brown chicken surrounded by bright, tender vegetables. This appealing meal-in-one was submitted by Mary Beth Hansen of Columbia, Tennessee.
SERVINGS: 6
CATEGORY: Lower Fat
METHOD: Baked
TIME: Prep: 20 min. Bake: 1-1/2 hours
Ingredients:
- 1 broiler/fryer chicken (3 to 3-1/2 pounds)
- 1 tablespoon vegetable 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:
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.
Arrange the carrots, celery, potatoes and onions around chicken. Combine butter and thyme; drizzle over chicken and vegetables. Cover and bake 45-60 minutes longer or until a meat thermometer reads 180° and vegetables are tender. Yield: 6 servings.