ROASTED CHICKEN AND VEGETABLES

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Roasted Chicken and Vegetables image

A golden-brown chicken surrounded by bright vegetables creates an appealing meal-in-one.

Provided by Taste of Home

Categories     Dinner

Time 1h50m

Yield 6 servings.

Number Of Ingredients 10

1 broiler/fryer chicken (3 to 3-1/2 pounds)
1 tablespoon canola oil
1/8 teaspoon salt
1/8 teaspoon 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 tablespoons butter, melted
4 teaspoons minced fresh thyme or 1 teaspoon dried thyme

Steps:

  • 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 thermometer reads 180° and vegetables are tender.

Nutrition Facts : Calories 345 calories, Fat 12g fat (4g saturated fat), Cholesterol 83mg cholesterol, Sodium 210mg sodium, Carbohydrate 31g carbohydrate (8g sugars, Fiber 5g fiber), Protein 28g protein.

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