Lunch: Roasted Chicken and Vegetables Recipe

Ingredients

1 broiler/fryer chicken (3 to 3-1/2 pounds)
1 tablespoon canola oil
1/8 teaspoon salt
1/8 teaspoon pepper
6 medium carrots, cut into 1-inch pieces
4 celery ribs, cut into 1-inch pieces
3 medium baking potatoes, cut into 1-1/2-inch pieces
2 medium onions, cut into wedges
2 tablespoons butter, melted
4 teaspoons minced fresh thyme or 1 teaspoon dried thyme

Instructions

Place chicken, breast side up, in a shallow roasting pan. Rub with oil; sprinkle with salt and pepper. Bake, uncovered, at 375 ° for 45 minutes.
Arrange the carrots, celery, potatoes and onions around chicken. Combine butter and thyme; drizzle over chicken and vegetables.
Cover and bake 45-60 minutes longer or until a meat thermometer reads 180 ° and vegetables are tender.

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