Sherm's Recipes
https://2522.unified-web.com/Recipes/Detail/5213/Roasted_Chicken_with_Thyme_and_Vegetables
Roasted Chicken with Thyme and Vegetables
Yield: 6 servings
Ingredients
| 3 1/2 | pound | whole fryer chicken | |
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| 6 | medium carrots, cut into 1 inch pieces | ||
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| 4 | medium stalks celery, cut into 1 inch pieces | ||
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| 3 | medium baking potatoes, cut into 1-1/2 inch pieces | ||
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| 2 | medium onions, cut into wedges | ||
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| 2 | Tablespoons | butter, melted | |
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| 4 | teaspoons | dried thyme leaves | |
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Nutrition Facts
Yield: 6 servings
Approximate Nutrient Content per serving:
| Calories: | 360 | |
| Calories From Fat: | 126 | |
| Total Fat: | 14g | |
| Total Carbohydrates: | 29g |
Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.
Directions:
Preheat oven to 375 degrees F
Place chicken, breast side up, on rack in shallow baking pan. Roast chicken, uncovered in preheated oven for 45 minutes.
Arrange vegetables around chicken. Mix butter with thyme; drizzle over chicken and vegetables and cover. Continue to roast for 45 to 60 minutes or until vegetables are done and chicken juices run clear.
Please note that some ingredients and brands may not be available in every store.
Sherm's Recipes
https://2522.unified-web.com/Recipes/Detail/5213/Roasted_Chicken_with_Thyme_and_Vegetables
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