Thyme-Roasted Chicken with Vegetables

Thyme-Roasted Chicken with Vegetables

Roast chicken with carrots, celery, potatoes, onions and thyme for an elegant dinner.

Prep Time



Total Time






whole chicken (3 to 3 1/2 lb)
medium carrots
medium stalks celery
large baking potatoes (russet or Idaho), about 8 oz each
medium onions
tablespoons butter or margarine
tablespoon chopped fresh or 1 teaspoon dried thyme leaves
  1. Heat the oven to 375°F. Fold the wings of the chicken across the back so tips are touching. There may be a little resistance, but once they are in this position, they will stay. Tie the legs to the tail with string or use skewers; if the tail is missing, tie the legs together.
  2. In a shallow roasting pan, place the chicken with the breast side up. Insert an ovenproof meat thermometer so the tip is in the thickest part of inside thigh and does not touch bone. Roast chicken uncovered 45 minutes.
  3. While the chicken is roasting, peel the carrots, and cut into 1-inch pieces. Cut the celery into 1-inch pieces. Scrub the potatoes thoroughly with a vegetable brush or peel the potatoes, and cut into 1 1/2-inch pieces. Peel the onions, and cut into wedges.
  4. Remove the chicken from the oven. Arrange the carrots, celery, potatoes and onions around the chicken. In a 1-quart saucepan, heat the butter over low heat just until melted. (Or place the butter in a small microwavable bowl; cover with a microwavable paper towel and microwave on High 10 to 20 seconds or until melted.) Stir the thyme into the butter, then drizzle over the chicken and vegetables.
  5. Cover the chicken and vegetables with foil; roast 45 to 60 minutes longer or until the thermometer reads 180°F and vegetables are tender when pierced with a fork. Or check for doneness by wiggling the legs; if they move easily, the chicken is done.
  6. Remove the vegetables from the pan, and cover with foil to keep warm while carving the chicken.
  7. Place chicken, breast up and with its legs to your right if you're right-handed or to the left if left-handed, on cutting board. Remove ties from legs.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Special Equipment:
shallow roasting pan (about 13x9-inch rectangle)
Cook's Tips
For easy cleanup, use a disposable foil roasting pan. For easier handling of the heavy chicken and vegetables, buy a heavy-duty roasting pan or use two lighter-weight pans.
Cook's Tips
If you have an ovenproof platter, place the vegetables on the platter, cover with foil and place in the oven, which has been turned off, while you carve the chicken.
Folding Chicken Wings
Fold wings of the chicken across its back so that tips are touching.
Tying Chicken Legs
Tie the legs to the tail with string or use skewers; if the tail is missing, tie the legs together.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 400
    • (Calories from Fat 160),
  • Total Fat 17g
    • (Saturated Fat 6g,
    • Trans Fat 1/2g),
  • Cholesterol 95mg;
  • Sodium 180mg;
  • Total Carbohydrate 32g
    • (Dietary Fiber 5g,
    • Sugars 7g),
  • Protein 30g;
Percent Daily Value*:
    • 1 Starch;
    • 0 Fruit;
    • 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 1 1/2 Vegetable;
    • 0 Very Lean Meat;
    • 3 1/2 Lean Meat;
    • 0 High-Fat Meat;
    • 1 Fat;
    Carbohydrate Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.