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Roasted Chicken with Veggies

Bright, tender vegetables surround this moist golden chicken seasoned with aromatic thyme. — Mary Beth Hansen, Columbia, Tennessee
  • Total Time
    Prep: 20 min. Bake: 1-1/2 hours
  • Makes
    6 servings

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

Directions

  • 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.
  • 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.
  • Cover and bake until a thermometer inserted in thickest part of thigh reads 170°-175° and vegetables are tender, 30-45 minutes.
Nutrition Facts
1/4 pound: 329 calories, 10g fat (3g saturated fat), 80mg cholesterol, 187mg sodium, 31g carbohydrate (9g sugars, 5g fiber), 28g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1-1/2 starch.

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