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Roasted Chicken and Vegetables

  • 395calories

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Source: www.goodhousekeeping.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, C, P
MineralsNatrium, Silicon, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 (3-pound)

  2. chicken , cut into 8 pieces and skin removed

  3. 1 pound(s) all-purpose potatoes , unpeeled and cut into 2-inch chunks

  4. 1 bulb(s)

  5. (about 1 1/2 pounds)

  6. fennel , trimmed and cut into 8 wedges

  7. 1 large red onion , cut into 8 wedges

  8. 2 tablespoon(s) olive oil

  9. 1 tablespoon(s) chopped fresh thyme , (or 1 teaspoon dried thyme leaves)

  10. 1 1/4 teaspoon(s) salt

  11. 1/2 teaspoon(s) ground black pepper

  12. 1/3 cup(s) hot water

  13. Thyme sprigs , for garnish

Instructions Jump to Ingredients ↑

  1. Preheat oven to 450 degrees F. In 17" by 11 1/2" roasting pan, toss chicken and vegetables with olive oil; sprinkle with thyme, salt, and pepper.

  2. Roast 20 minutes; baste chicken and vegetables with any drippings in roasting pan. Roast 20 minutes longer, basting once, until juices run clear when chicken breasts are pierced with tip of knife. Remove chicken breasts to platter; cover and keep warm.

  3. Continue roasting 10 minutes longer or until juices run clear when remaining chicken pieces are pierced with tip of knife and vegetables are tender. Remove chicken and vegetables to platter with breasts.

  4. To drippings, add 1/3 cup hot water, stirring to loosen brown bits from bottom of pan. Spoon drippings over chicken and vegetables. Garnish with thyme sprigs.

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