Thyme-Baked Chicken with Vegetables

Instructions

1. 1

   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 375º. 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 180º, 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). ____________________ Please note, if you should change this recipe it will no longer be an approved Betty Crocker® Recipe. You may notice that the nutritional information calculated by MasterCook is different from the nutritional information listed in the Betty Crocker® cookbooks. Because MasterCook and Betty Crocker® use different nutritional analysis programs and different nutrient databases, variations in results are expected. "© General Mills, Inc. 1998." Protein; 31g Carbohydrate; 79mg Cholesterol; 181mg Sodium Fat; 0 Other Carbohydrates 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.