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Roasted Chicken with Veggies

 Roasted Chicken with Veggies
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.
6 ServingsPrep: 20 min. Bake: 1-1/2 hours


  • 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


  • 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.
Nutritional Facts: about 4 ounces cooked chicken (skin removed) with 1/2 cup vegetables (prepared with reduced-fat butter) equals 329 calories, 10 g fat (3 g saturated fat), 80 mg cholesterol, 187 mg sodium, 31 g carbohydrate, 5 g fiber, 28 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable,

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Roasted Chicken with Veggies (continued)

Nutritional Facts: 1-1/2 starch.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.