Thyme-Baked Chicken with Vegetables
3 pounds whole broiler-fryer chicken (3 to 3 1/2
pounds)
6 medium carrots
4 medium stalk celery
3 medium baking potatoes (russet or Idaho) 8 to 10
ounces each
3 medium onions
2 tablespoons margarine or butter
1 tablespoon chopped fresh thyme
OR
1 teaspoon dried thyme leaves
Heat the oven to 375ş. Rinse the chicken under cold water, and pat dry
with paper towels. Pat the inside of the chicken with paper towels. Fold
the wings of chicken across the back so tips are touching. There may be a
little resistance, but once they are in this position, they will stay.
Tie the drumsticks to the tail with string, but if the tail is missing,
tie the drumsticks together.
Place the chicken, breast side up, in the roasting pan. Insert a meat
thermometer so the tip is in the thickest part of inside thigh muscle and
does not touch bone. Roast chicken uncovered 45 minutes.
While the chicken is roasting, prepare the vegetables. Peel the carrots,
and cut into 1-inch pieces. Cut the celery into 1-inch pieces. Scrub the
potatoes thoroughly with a vegetable brush or peel the potatoes, and cut
into 1 1/2-inch pieces. Peel the onions, and cut into wedges.
Remove the chicken from the oven. Arrange the carrots, celery, potatoes
and onions around the chicken. Melt the margarine. Stir the thyme into the
margarine. Drizzle this mixture over the chicken and vegetables.
Cover the chicken and vegetables with aluminum foil and bake 45 to 60
minutes longer or until the thermometer reads 180ş, the juice of chicken
is no longer pink when you cut into the center of the thigh and the
vegetables are tender when pierced with a fork. Another way to test for
doneness is to wiggle the drumstick; if it moves easily, the chicken is
done.
Remove the vegetables from the pan, and cover with aluminum foil to keep
warm while carving the chicken. If you have an ovenproof platter, place
the vegetables on the platter, cover with aluminum foil and place in the
oven, which has been turned off.
Place chicken on a stable cutting surface, such as a plastic cutting board
or platter. Place chicken, breast up and with its legs to your right if
you’re right-handed or to the left if left-handed. Remove ties from
drumsticks. To carve chicken, see Carving the Turkey (see recipe).
Per serving: 331 Calories (kcal); 11g Total Fat; (29% calories from fat); 27g Protein; 31g Carbohydrate; 79mg Cholesterol; 181mg Sodium
Food Exchanges: 1 Grain(Starch); 3 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates
NOTES : Bake: 1 1/2 to 2 hours
Essential Equipment: shallow roasting pan (about 13 × 9-inch
rectangle)
Tips
For easy cleanup, use a disposable aluminum pan. For easier
handling of the heavy chicken and vegetables, buy a heavy-duty pan
or use two lighter-weight pans.
To keep vegetables hot while you are carving the chicken, place
them on an ovenproof serving platter or baking pan. Cover with
aluminum foil and return to the still-warm oven, which has been
turned off.
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