Roasted Chicken with Thyme and Vegetables

Yield: 6 servings

Ingredients

3 1/2 pound whole fryer chicken

6 medium carrots, cut into 1 inch pieces

4 medium stalks celery, 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 dried thyme leaves

Nutrition Facts

Yield: 6 servings

Approximate Nutrient Content per serving:

Calories: 360

Calories From Fat: 126

Total Fat: 14g

Total Carbohydrates: 29g

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.

Directions:

Preheat oven to 375 degrees F

Place chicken, breast side up, on rack in shallow baking pan. Roast chicken, uncovered in preheated oven for 45 minutes.

Arrange vegetables around chicken. Mix butter with thyme; drizzle over chicken and vegetables and cover. Continue to roast for 45 to 60 minutes or until vegetables are done and chicken juices run clear.

Please note that some ingredients and brands may not be available in every store.

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