Thyme-Baked Chicken with Vegetables
A Betty Crocker betty-crocker-basics recipe for Thyme-Baked Chicken with Vegetables.
Ingredients
- 3 pounds whole broiler-fryer chicken (3 to 3 1/2 pounds)
- 6 medium carrots
- 4 medium stalk celery
- 3 medium baking potatoes (russet or Idaho) 8 to 10 ounces each
- 3 medium onions
- 2 tablespoons margarine or butter
- 1 tablespoon chopped fresh thyme
- 1 teaspoon dried thyme leaves
Instructions
- 1
Heat the oven to 375º.
- 2
Rinse the chicken under cold water, and pat dry with paper towels.
- 3
Pat the inside of the chicken with paper towels.
- 4
Fold the wings of chicken across the back so tips are touching. There may be a little resistance, but once they are in this position, they will stay.
- 5
Tie the drumsticks to the tail with string, but if the tail is missing, tie the drumsticks together.
- 6
Place the chicken, breast side up, in the roasting pan. Insert a meat thermometer so the tip is in the thickest part of inside thigh muscle and does not touch bone. Roast chicken uncovered 45 minutes.
- 7
While the chicken is roasting, prepare the vegetables. Peel the carrots, and cut into 1-inch pieces.
- 8
Cut the celery into 1-inch pieces.
- 9
Scrub the potatoes thoroughly with a vegetable brush or peel the potatoes, and cut into 1 1/2-inch pieces.
- 10
Peel the onions, and cut into wedges.
- 11
Remove the chicken from the oven. Arrange the carrots, celery, potatoes and onions around the chicken.
- 12
Melt the margarine.
- 13
Stir the thyme into the margarine.
- 14
Drizzle this mixture over the chicken and vegetables.
- 15
Cover the chicken and vegetables with aluminum foil and bake 45 to 60 minutes longer or until the thermometer reads 180º, the juice of chicken is no longer pink when you cut into the center of the thigh and the vegetables are tender when pierced with a fork.