Savory Roasted Chicken

Yield: 4 to 6 servings

Ingredients

• 1 (3 to 4 pound) broiler-fryer chicken
• 1 medium potato, cut into 1/2 inch cubes
• 1 medium onion, sliced into 8 wedges
• 2 medium carrots, sliced 1/2 inch thick
• 1 garlic clove
• 1 tablespoon olive oil
• 1/2 teaspoon dried thyme leaves
• 1/2 teaspoon dried rosemary, crushed
• Salt and ground black pepper to taste

Instructions

1. Heat oven to 350 degrees F.
2. Rinse chicken; pat dry with paper towels. Place chicken, breast-side up, in 13 x 9 inch baking dish or roasting pan. Arrange potato, onion and carrots around chicken.
3. In small bowl, combine garlic, oil, thyme, rosemary, salt and pepper; brush over chicken. Pour water over vegetables.
4. Bake, uncovered, 1 hour to 1 hour 15 minutes or until meat thermometer inserted into thickest part of thigh, not touching bone, registers 180 degrees F.
5. Remove from oven; let stand, covered, 10-15 minutes before carving.

Attribution

Recipe credit: Pampered Chef