Roasted Chicken with Vegetables and Thyme
Roasted chicken with vegetables and thyme is a comforting and satisfying dish that is enjoyed by many people for a number of reasons. Here are some reasons why this dish is so comforting:
- Familiar flavors: Roasted chicken with vegetables and thyme is a classic combination of flavors that many people are familiar with and enjoy. The combination of roasted chicken, vegetables, and thyme creates a comforting, home-cooked flavor that is comforting and satisfying.
- Comforting aromas: The aroma of roasted chicken and vegetables cooking in the oven can be comforting and inviting, as it reminds many people of home-cooked meals. The aroma of thyme, a fragrant herb that is often used in roasted chicken dishes, can also be comforting and soothing.
- Comforting textures: The combination of tender, succulent chicken and roasted vegetables creates a comforting and satisfying texture that is enjoyable to eat.
- Comforting memories: Many people have fond memories of eating roasted chicken with vegetables and thyme, and these memories can contribute to the comfort and satisfaction that people get from eating this dish.
Overall, roasted chicken with vegetables and thyme is a comforting and satisfying dish that is enjoyed by many people for its familiar flavors, comforting aromas, comforting textures, and comforting memories.
ROASTED CHICKEN WITH VEGETABLES AND THYME
- ¾ pound red new potatoes — halved and quartered
- ¾ pound carrots — cut 2″ lengths halved lengthwise
- 8 each shallots — peeled and halved
- 1 head garlic — halved horizontally
- 1 bunch fresh thyme
- 3 tablespoons olive oil
- coarse salt and pepper
- 2 small onions — halved
- 1 whole chicken 3 1/2 to 4 lb. — giblets discarded, rinse well and pat dry
- Preheat oven to 450F degrees, with racks set in the middle and lower positions. On a large rimmed baking sheet, toss potatoes, carrots, shallots, garlic and few sprigs of thyme with 2 tablespoons oil. Season with salt and pepper. Meanwhile, in an oven proof skillet, toss onions with remaining tablespoon oil. Place chicken, breast side up, on top of onions. Season chicken with salt and pepper; stuff with a few sprigs of thyme. Using kitchen twine, tie legs together; tuck wing tips under. Scatter remaining thyme over chicken and onions. 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 160F degrees, about 50 minutes to 1 hour. Let chicken rest 10 – 15 minutes before carving. Serve family style with roasted vegetables.