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Thyme-Roasted Chicken with Vegetables
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Prep Time:
25 minutes
Total Time:
2 hours 10 minutes
Elegant roasted chicken with vegetables and thyme.
Ingredients:
  • 1 whole chicken (3 to 3 1/2 lb)
  • 6 medium carrots
  • 4 medium stalks celery
  • 3 large baking potatoes (russet or Idaho), about 8 oz each
  • 3 medium onions
  • 2 tablespoons butter or margarine
  • 1 tablespoon chopped fresh or 1 teaspoon dried thyme leaves
Instructions:
  • Preheat the oven to 375°F. Fold the chicken wings across the back until the tips touch, securing them in place for even cooking. Use either kitchen string or skewers to tie the legs to the tail. If the tail is missing, simply tie the legs together to keep everything in place.
  • Place the chicken breast side up in a shallow roasting pan. Insert an ovenproof meat thermometer into the thickest part of the inside thigh, making sure it doesn't touch the bone. Roast the chicken uncovered for 45 minutes.
  • Prepare the vegetables: peel and cut the carrots into 1-inch pieces, chop the celery into 1-inch pieces, scrub or peel the potatoes and cut them into 1 1/2-inch pieces, and peel the onions and cut them into wedges while the chicken roasts.
  • Take out the chicken from the oven and place the carrots, celery, potatoes, and onions around it. Gently melt the butter in a 1-quart saucepan over low heat or in the microwave. Add thyme to the melted butter and drizzle it over the chicken and vegetables.
  • Seal the chicken and vegetables with foil and roast for an additional 45 to 60 minutes until a thermometer reads 180°F and the veggies are tender. Check for doneness by gently wiggling the legs; if they move easily, the chicken is ready.
  • Take out the vegetables from the pan, and cover them with foil to maintain their warmth as you slice the chicken.
  • Lay the chicken breast-side up on a cutting board. Untie the legs, positioning them to your dominant hand side.

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