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Savory Roasted Chicken



  • 1 broiler-fryer chicken (3-4 pounds)
  • 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
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  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.

Yield: 4-6 servings

Recipe credit: Pampered Chef

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