Name: Roasted Chicken with Veggies
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: 1 broiler/fryer chicken (3 to 3-1/2 pounds) -; 1 tablespoon canola oil -; 1/2 teaspoon salt, divided -; 1/2 teaspoon pepper, divided -; 6 medium carrots, cut into 1-inch pieces -; 4 celery ribs, cut into 1-inch pieces -; 3 medium baking potatoes, peeled and 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 -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Roasted Chicken with Veggies

1. 1 broiler/fryer chicken (3 to 3-1/2 pounds) -

2. 1 tablespoon canola oil -

3. 1/2 teaspoon salt, divided -

4. 1/2 teaspoon pepper, divided -

5. 6 medium carrots, cut into 1-inch pieces -

6. 4 celery ribs, cut into 1-inch pieces -

7. 3 medium baking potatoes, peeled and cut into 1-1/2-inch pieces -

8. 2 medium onions, cut into wedges -

9. 2 tablespoons butter, melted -

10. 4 teaspoons minced fresh thyme or 1 teaspoon dried thyme -

How to cook deliciously - Roasted Chicken with Veggies

1. Stage

Preheat oven to 375°. Place chicken, breast side up, in a 14-in. cast-iron or other ovenproof skillet. Rub with oil; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. If desired, tie legs together with baker's twine. Bake, uncovered, 1 hour.

2. Stage

Arrange the carrots, celery, potatoes and onions around chicken. Combine butter and thyme; drizzle over chicken and vegetables. Sprinkle with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.

3. Stage

Cover and bake until a thermometer inserted in thickest part of thigh reads 170°-175° and vegetables are tender, 30-45 minutes.