Reviews Add Rating & Review 23 Ratings 5 star values: 4 4 star values: 8 3 star values: 2 2 star values: 6 1 star values: 3
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Gallery Roasted Chicken with Vegetables and Thyme Recipe Summary prep: 15 mins total: 1 hr 25 mins Servings: 4
Ingredients Ingredient Checklist 3/4 pound red new potatoes, halved or quartered if large 3/4 pound carrots, cut into 2-inch lengths, halved lengthwise if large 8 shallots, peeled and halved through the root ends 1 head garlic, halved horizontally 1 bunch fresh thyme 3 tablespoons olive oil Coarse salt and ground pepper 2 small onions, halved 1 whole chicken (3 1/2 to 4 pounds), giblets discarded
Cook’s Notes Roast chicken with onions separately from the rest of vegetables so they can all have enough room to brown nicely. You could use fresh rosemary instead of thyme.
Gallery Roasted Chicken with Vegetables and Thyme
Recipe Summary prep: 15 mins total: 1 hr 25 mins Servings: 4
Gallery
Roasted Chicken with Vegetables and Thyme
Roasted Chicken with Vegetables and Thyme
Roasted Chicken with Vegetables and Thyme
Recipe Summary prep: 15 mins total: 1 hr 25 mins Servings: 4
Recipe Summary
prep: 15 mins total: 1 hr 25 mins
Servings: 4
prep: 15 mins
total: 1 hr 25 mins
prep:
15 mins
total:
1 hr 25 mins
Servings: 4
4
Ingredients
Ingredients
- 3/4 pound red new potatoes, halved or quartered if large 3/4 pound carrots, cut into 2-inch lengths, halved lengthwise if large 8 shallots, peeled and halved through the root ends 1 head garlic, halved horizontally 1 bunch fresh thyme 3 tablespoons olive oil Coarse salt and ground pepper 2 small onions, halved 1 whole chicken (3 1/2 to 4 pounds), giblets discarded
Directions
Preheat oven to 450 degrees, with racks set in middle and lower thirds. On a large rimmed baking sheet, toss potatoes, carrots, shallots, garlic, and a few sprigs of thyme with 2 tablespoons oil. Season with salt and pepper. Set aside.
In an ovenproof skillet, toss onions with remaining tablespoon oil. Place chicken, breast side up, on top of onions. Season cavity and exterior of chicken with salt and pepper; stuff with a few sprigs of thyme. Scatter remaining thyme over chicken and onions. Using kitchen twine, tie legs together; tuck wing tips under bird.
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 165 degrees, 50 to 60 minutes.
Let chicken rest 10 minutes; carve, and serve with vegetables and pan juices.
Cook’s Notes Roast chicken with onions separately from the rest of vegetables so they can all have enough room to brown nicely. You could use fresh rosemary instead of thyme.
Cook’s Notes
Roast chicken with onions separately from the rest of vegetables so they can all have enough room to brown nicely. You could use fresh rosemary instead of thyme.
Reviews
Add Rating & Review 23 Ratings 5 star values: 4 4 star values: 8 3 star values: 2 2 star values: 6 1 star values: 3
Reviews
Add Rating & Review 23 Ratings 5 star values: 4 4 star values: 8 3 star values: 2 2 star values: 6 1 star values: 3
Add Rating & Review
23 Ratings 5 star values: 4 4 star values: 8 3 star values: 2 2 star values: 6 1 star values: 3
23 Ratings 5 star values: 4 4 star values: 8 3 star values: 2 2 star values: 6 1 star values: 3
23 Ratings 5 star values: 4 4 star values: 8 3 star values: 2 2 star values: 6 1 star values: 3
5 star values: 4 4 star values: 8 3 star values: 2 2 star values: 6 1 star values: 3
All Reviews for Roasted Chicken with Vegetables and Thyme
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Roasted Chicken with Vegetables and Thyme
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
