Friday, October 10, 2008

roasted thyme chicken and veggies... 1 hour and 25 minutes

the goods:

1 pound red new potatoes, quartered
4 carrots, cut into 2-inch lengths, halved lengthwise if large
5 shallots, peeled and halved through the root ends
1 head garlic, halved horizontally
1 bunch fresh thyme
3 tablespoons olive oil
2 small onions, halved
1 whole chicken

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.

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.

Roast chicken on middle rack and vegetables on the rack just below. Roast for 1 hour, occasionally brushing chicken with pan juices.

Let chicken rest 10 minutes; carve and serve with vegetables and pan juices.

1 comment:

Amber Carter said...

There's 2 things I really like about your posts.
1- The pictures. Recipes with pictures always seem much better, and I like the step by step pictures too.
2- If you posted it, it must be good. So far no complaints on the recipes I've tried.
Thanks for posting!