Roasted Chicken with Veggies Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 3 1/2 pounds - broiler/fryer chicken
  • 1 tablespoons - canola oil
  • 1/8 teaspoons - salt
  • 1/8 teaspoons - 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
  • 1 teaspoons - dried thyme
  • Directions:

    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 meat thermometer reads 180° and vegetables are tender.

    Brief Description

    Thyme flavors this moist, golden brown chicken surrounded by bright, tender vegetables.

    Main Ingredient:


    Category:  Poultry

    Cuisine:  American

    Prep Time: 20 min
    Cook Time: 1 hour(s) 30 min


    Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.


    Simple & Delicious Magazine

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    Posted On:

    September 10, 2013

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