ROASTED CHICKEN WITH VEGETABLES AND THYME
This simple and delicious roasted chicken with vegetables and thyme is a comforting and flavorful dish perfect for any occasion. Tender chicken, caramelized vegetables, and aromatic thyme create a satisfying meal that will impress your family and guests.
Servings 6
Ingredients
- ¾ pound red new potatoes halved and quartered
- ¾ pound carrots cut into 2-inch lengths and halved lengthwise
- 8 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 ½ to 4 lbs., giblets discarded, rinsed well and patted dry
Instructions
- Preheat your oven to 450°F with racks set in the middle and lower positions.
- On a large rimmed baking sheet, toss the potatoes, carrots, shallots, garlic, and a few sprigs of thyme with 2 tablespoons of oil. Season with salt and pepper.
- In an ovenproof skillet, toss the onions with the remaining tablespoon of oil.
- Place the chicken, breast side up, on top of the onions. Season the chicken with salt and pepper and stuff it with a few sprigs of thyme. Tie the legs together with kitchen twine and tuck the wing tips under.
- Scatter the remaining thyme over the chicken and onions.
- Roast the chicken on the middle rack and the vegetables on the lower rack, occasionally brushing the chicken with pan juices and tossing the vegetables.
- Roast until an instant-read thermometer inserted in the thickest part of a thigh (avoiding the bone) registers 160°F, which should take about 50 minutes to 1 hour.
- Let the chicken rest for 10 to 15 minutes before carving.
- Serve family-style with the roasted vegetables.
Notes
Customize the recipe by using your favorite vegetables or adding additional herbs and spices to suit your taste.