Roasted Chicken with Veggies
1 whole chicken (3-3 1/2 lbs.)
1 Tblsp. oil
1/8 tsp salt
1/8 tsp 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 Tblsp. butter, melted
4 tsp. minced fresh thyme or 1 tsp. dried thyme
Place chicken, breast side up, in a shallow roasting pan. Rub with oil; sprinkle with salt and pepper. Bake, uncovered, at 375 degrees for 45 min.
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 degrees and vegetables are tender.
Yield: 6 servings
We all enjoy this meal. The chicken is incredibly tender and tasty. I add more butter and thyme to the recipe than it calls for.
I'm looking for a good seafood dish for Christmas if anyone has one they enjoy.
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3 comments:
That sounds good - I'll have to try it soon. Maybe for Thanksgiving - I don't have my turkey thawed yet - just kidding! It's only midnight before Thanksgiving - what's the hurry?!?! I'll never change! My family is just grateful for anything I cook these days!!
I'll ask Alex about seafood dishes for Christmas. Apparently seafood on Christmas Eve is an Italian tradition, so that make lots of seafood dishes. I just don't know what they all are. I'll see if I can find out!
-Erin
I'll ask Alex about seafood dishes for Christmas. Apparently seafood on Christmas Eve is an Italian tradition, so that make lots of seafood dishes. I just don't know what they all are. I'll see if I can find out!
-Erin
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