Thyme-roasted chicken with vegetables
Ingrediënten
- 1 whole chicken 3 to 3½ lb
- 6 medium carrots cut into 1-inch pieces
- 4 medium stalks celery cut into 1-inch pieces
- 3 large baking potatoes russet or Idaho, about 8 oz each, unpeeled, cut into 11/Pieces
- 2 Medium onions cut into wedges
- 2 tablespoons butter melted
- 1 tablespoon chopped fresh or 1 teaspoon dried thyme leaves
Instructies
- Heat oven to 375°F.
- Fold wings of chicken across back so tips are touching.
- Skewer or tie legs together.
- In shallow roasting pan, place chicken breast side up.
- Insert ovenproof meat thermometer so tip is in thickest part of inside thigh and does not touch bone.
- Roast chicken uncovered 45 minutes.
- Remove chicken from oven.
- Arrange carrots, celery, potatoes and onions around chicken.
- Stir thyme into melted butter; drizzle over chicken and vegetables.
- Cover chicken and vegetables with foil; roast 45 to 60 minutes longer or until thermometer reads at least 165°F, legs move easily when lifted or twisted and vegetables are tender when pierced with fork.
- Remove vegetables from pan; cover with foil to keep warm while carving the chicken.
- On cutting board, place chicken, breast up and with legs to your right if you’re right-handed or to the left if left-handed.
- Remove ties from legs.
- Carve chicken; serve with vegetables.
Nutritional Information
Calories: 400 kcal
