ROASTED CHICKEN WITH VEGETABLES AND THYME

Roasted Chicken with Vegetables and Thyme image

Provided by Martha Stewart

Time 1h25m

Number Of Ingredients 9

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3/4 pound red new potatoes, halved or quartered if large
3/4 pound carrots, cut into 2-inch lengths, halved lengthwise if large
8 shallots, peeled and halved through the root ends
1 head garlic, halved horizontally
1 bunch fresh thyme
3 tablespoons olive oil
Coarse salt and ground pepper
2 small onions, halved
1 whole chicken (3 1/2 to 4 pounds), giblets discarded

Steps:

Preheat oven to 450 degrees, with racks set in middle and lower thirds. On a large rimmed baking sheet, toss potatoes, carrots, shallots, garlic, and a few sprigs of thyme with 2 tablespoons oil. Season with salt and pepper. Set aside.
In an ovenproof skillet, toss onions with remaining tablespoon oil. Place chicken, breast side up, on top of onions. Season cavity and exterior of chicken with salt and pepper; stuff with a few sprigs of thyme. Scatter remaining thyme over chicken and onions. Using kitchen twine, tie legs together; tuck wing tips under bird.
Roast chicken on middle rack and vegetables on lower rack, occasionally brushing chicken with pan juices and tossing vegetables, until an instant-read thermometer inserted in thickest part of a thigh (avoiding bone) registers 165 degrees, 50 to 60 minutes.
Let chicken rest 10 minutes; carve, and serve with vegetables and pan juices.

Nutrition Facts : Calories 719 g, Fat 38 g, Fiber 4 g, Protein 59 g