Thyme-Roasted Chicken with Vegetables

Name: Thyme-Roasted Chicken with Vegetables
Prep time: 2 h 10 min
Cook time: 2 h 10 min
Total time: 2 h 10 min
Yield: 6
Cuisine: Global
Ingredients: 3 larges baking potatoes (russet or Idaho), about 8 oz each; 2 Tbsps butter or margarine; 6 mediums carrots; 4 medium stalks celery; 3 mediums onions; 1 kilograms whole chicken

Thyme-Roasted Chicken with Vegetables is a gluten free main course. One portion of this dish contains about 24g of protein, 21g of fat, and a total of 403 calories. This recipe serves 6. This recipe covers 21% of your daily requirements of vitamins and minerals. Head to the store and pick up baking potatoes, chicken, onions, and a few other things to make it today. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert. From preparation to the plate, this recipe takes around 2 hours and 10 minutes.

Instructions

Heat the oven to 375°F. Fold the wings of the chicken across the back so tips are touching. There may be a little resistance, but once they are in this position, they will stay. Tie the legs to the tail with string or use skewers; if the tail is missing, tie the legs together.

Ingredients you will need

Whole Chicken

Chicken Wings

Equipment you will use

Skewers

Oven

In a shallow roasting pan, place the chicken with the breast side up. Insert an ovenproof meat thermometer so the tip is in the thickest part of inside thigh and does not touch bone. Roast chicken uncovered 45 minutes.

Ingredients you will need

Roasted Chicken

Meat

Bone

Equipment you will use

Kitchen Thermometer

Roasting Pan

While the chicken is roasting, peel the carrots, and cut into 1-inch pieces.

Ingredients you will need

Carrot

Whole Chicken

Cut the celery into 1-inch pieces. Scrub the potatoes thoroughly with a vegetable brush or peel the potatoes, and cut into 1 1/2-inch pieces. Peel the onions, and cut into wedges.

Ingredients you will need

Vegetable

Potato

Celery

Onion

Remove the chicken from the oven. Arrange the carrots, celery, potatoes and onions around the chicken. In a 1-quart saucepan, heat the butter over low heat just until melted. (Or place the butter in a small microwavable bowl; cover with a microwavable paper towel and microwave on High 10 to 20 seconds or until melted.) Stir the thyme into the butter, then drizzle over the chicken and vegetables.

Ingredients you will need

Vegetable

Potato

Carrot

Whole Chicken

Butter

Celery

Onion

Thyme

Equipment you will use

Paper Towels

Microwave

Sauce Pan

Bowl

Oven

Cover the chicken and vegetables with foil; roast 45 to 60 minutes longer or until the thermometer reads 180°F and vegetables are tender when pierced with a fork. Or check for doneness by wiggling the legs; if they move easily, the chicken is done.

Ingredients you will need

Vegetable

Whole Chicken

Equipment you will use

Kitchen Thermometer

Aluminum Foil