Roasted Chicken with Veggies

By ezunich

Ingredients

• 1 broiler/fryer chicken (3 to 3-1/2 pounds)
• 1 tbs canola oil
• 1/8 tsp salt
• 1/8 tsp pepper
• 6 medium carrots, cut into 1-inch pieces
• 4 celery ribs, cut into 1·inch pieces
• 3 medium baking potatoes, cut into 1-1/2-inch pieces
• 2 medium onions, cut into wedges
• 2 tbs butter, melted
• 4 tsp minced fresh thyme or
• 1 tsp dried thyme

Details

Servings 6

Preparation

Step 1

Place chicken, breast side up, in a shallow roasting pan. Rub with oil; sprinkle with salt and pepper. Bake, uncovered, at 375° for 45 minutes.

Arrange the carrots, celery, potatoes and onions around chicken Combine butter and thyme; drizzle over chicken and vegetables. Cover and bake 45-60 minutes longer or until a meat thermometer reads 180° and vegetables are tender.