Oven Roasted Chicken and Root Vegetables

By glomcrae

Ingredients

• 1 roasting chicken (5-1/2 lb.), giblets reserved for another use
• 1/2 t. each salt, pepper and dried thyme
• 6 small red potatoes, halved
• 1/2 small rutabaga, peeled and cut in 1-1/2" chunks
• 1 medium red onion, cut in 12 wedges
• 2 large carrots, cut into 2" lengths, thicker parts halved lengthwise
• 3 small parsnips, peeled and cut in 2" lengths, thicker parts halved lengthwise

Details

Servings 6

Preparation

Step 1

Heat over to 400 degrees. You'll need a large roasting pan lined with nonstick foil. Place chicken on foil and sprinkle with half the salt, pepper and thyme.

Roast chicken 25 minutes. Add vegetables to pan (if there is not enough room in the pan, place on a nonstick foil lined baking sheet). Sprinkle with remaining salt, pepper, and thyme, and toss to coat with drippings.

Roast 35 to 45 minutes longer, tossing vegetables once or twice, until vegetables are tender and a meat thermometer inserted in the thickest part of the thigh, not touching bone, registers 170 degrees.

Remove chicken to cutting board; let rest 5 minutes before carving. Arrange on platter with vegetables.