Thyme Chicken & Roasted Winter Vegetables
This comforting roasted chicken and vegetable dish is sure to nourish your spirit and satisfy your cravings for a delicious meal.
Ingredients
3 pounds whole boiler fryer chicken
1 tablespoon butter, melted
4 medium red potato, cut into quarters (about 3 1/2 cups)
4 medium carrot, cut into 1-inch pieces (about 2 cups)
3 medium parsnip, peeled and cut into 1-inch pieces (about 3 cups)
1 cup Brussels sprouts cut in half
4 medium onion, cut in quarters
2 tablespoons chopped fresh thyme leaves or 2 teaspoons dried thyme leaves, crushed
1 cup Swanson® Chicken Broth
0.5 cup dry white wine
1 tablespoon butter, melted
4 medium red potato, cut into quarters (about 3 1/2 cups)
4 medium carrot, cut into 1-inch pieces (about 2 cups)
3 medium parsnip, peeled and cut into 1-inch pieces (about 3 cups)
1 cup Brussels sprouts cut in half
4 medium onion, cut in quarters
2 tablespoons chopped fresh thyme leaves or 2 teaspoons dried thyme leaves, crushed
1 cup Swanson® Chicken Broth
0.5 cup dry white wine
Instructions
Spray a shallow roasting pan with vegetable cooking spray.
Remove the backbone from the chicken using poultry shears. Place the chicken flat in the pan, skin-side up. Brush the chicken with the butter.
Arrange the vegetables in the pan. Sprinkle the chicken and vegetables with the thyme. Stir the broth and wine in a small bowl. Pour half the broth mixture over the chicken and vegetables.
Roast at 375°F. for 1 hour or until the chicken is cooked through.
Remove the chicken from the pan, cover and keep warm. Stir the vegetables. Add the remaining broth mixture to the pan.
Roast for 30 minutes or until the vegetables are tender.
Remove the backbone from the chicken using poultry shears. Place the chicken flat in the pan, skin-side up. Brush the chicken with the butter.
Arrange the vegetables in the pan. Sprinkle the chicken and vegetables with the thyme. Stir the broth and wine in a small bowl. Pour half the broth mixture over the chicken and vegetables.
Roast at 375°F. for 1 hour or until the chicken is cooked through.
Remove the chicken from the pan, cover and keep warm. Stir the vegetables. Add the remaining broth mixture to the pan.
Roast for 30 minutes or until the vegetables are tender.
Thyme Chicken & Roasted Winter Vegetables
This comforting roasted chicken and vegetable dish is sure to nourish your spirit and satisfy your cravings for a delicious meal.
Directions
Print
Spray a shallow roasting pan with vegetable cooking spray.Remove the backbone from the chicken using poultry shears. Place the chicken flat in the pan, skin-side up. Brush the chicken with the butter.Arrange the vegetables in the pan. Sprinkle the chicken and vegetables with the thyme. Stir the broth and wine in a small bowl. Pour half the broth mixture over the chicken and vegetables.Roast at 375°F. for 1 hour or until the chicken is cooked through.Remove the chicken from the pan, cover and keep warm. Stir the vegetables. Add the remaining broth mixture to the pan.Roast for 30 minutes or until the vegetables are tender.
Ingredients
3 pounds whole boiler fryer chicken1 tablespoon butter, melted4 medium red potato, cut into quarters (about 3 1/2 cups)4 medium carrot, cut into 1-inch pieces (about 2 cups)3 medium parsnip, peeled and cut into 1-inch pieces (about 3 cups)1 cup Brussels sprouts cut in half4 medium onion, cut in quarters2 tablespoons chopped fresh thyme leaves or 2 teaspoons dried thyme leaves, crushed1 cup Swanson® Chicken Broth0.5 cup dry white wine
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