ROASTED CHICKEN WITH VEGGIES

Roasted Chicken with Veggies image

Bright, tender vegetables surround this moist golden chicken seasoned with aromatic thyme. - Mary Beth Hansen, Columbia, Tennessee

Provided by Taste of Home

Categories Dinner

Time 1h50m

Yield 6 servings.

Number Of Ingredients 10

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Ingredients

1 broiler/fryer chicken (3 to 3-1/2 pounds)
1 tablespoon canola oil
1/2 teaspoon salt, divided
1/2 teaspoon pepper, divided
6 medium carrots, cut into 1-inch pieces
4 celery ribs, cut into 1-inch pieces
3 medium baking potatoes, peeled and 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:

Preheat oven to 375°. Place chicken, breast side up, in a 14-in. cast-iron or other ovenproof skillet. Rub with oil; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. If desired, tie legs together with baker's twine. Bake, uncovered, 1 hour. , Arrange the carrots, celery, potatoes and onions around chicken. Combine butter and thyme; drizzle over chicken and vegetables. Sprinkle with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper., Cover and bake until a thermometer inserted in thickest part of thigh reads 170°-175° and vegetables are tender, 30-45 minutes.

Nutrition Facts : Calories 329 calories, Fat 10g fat (3g saturated fat), Cholesterol 80mg cholesterol, Sodium 187mg sodium, Carbohydrate 31g carbohydrate (9g sugars, Fiber 5g fiber), Protein 28g protein. Diabetic Exchanges