Roasted Chicken and Vegetables

Name: Roasted Chicken and Vegetables
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 6 servings.
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

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

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 thermometer reads 180° and vegetables are tender.