One-Pan Chicken Dinner

By carvalhohm

Ingredients

• 1 3 1/2 - 4 pound chickenquartered, rinsed and patted dry
• 2 1/2 tablespoons extra-virgin olive oil
• Salt and pepper
• 5 yellow-fleshed potatoes, such as yukon gold, each cut into 4 wedges
• 4 thin carrots, peeled and cut into 2-inch lengths
• 4 thin parsnips, peeled and cut into 2-inch lengths
• 10 thyme sprigs

Details

Servings 4
Adapted from rachaelraymag.com

Preparation

Step 1

Position rack in upper third of oven and preheat to 425 degrees . Place tchicken in large roasting pan, rub with 1/2 tablespoon olive oil and season with salt and pepper. Roast for 10 minutes.

Meanwhile, in large bowl, toss potatoes, carrots and parsnips with remaining 2 tablespoons olive oil and season with salt and pepper.
Place vegetables around chicken and scatter 8 thyme sprigs on top. Roast until the vegetables are tender and chicken juices run clear when a leg is pricked, about 40 minutes. Pick leaves from the remaining 2 thyme sprigs and sprinkle on top.