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Roasted Chicken with Vegetables and Thyme

Recipe By: N. Jay Sorensen, RD

Serving Size: 6

Categories: Poultry


 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.