Total Time: 1 hour 25 minutes
Servings: 4
Ingredients:
• ¼ cup chicken broth
• 2 tablespoons olive or vegetable oil
• 1 teaspoon salt
• 1 teaspoon dried thyme leaves
• 1 teaspoon dried tarragon leaves
• ½ teaspoon pepper
• 2 medium dark-orange sweet potatoes, peeled, cut into eighths
• 1 ½ cups ready-to-eat baby-cut carrots, cut in half lengthwise
• 1 large onion, cut into 8 wedges
• 8 cloves garlic, finely chopped
• 1 cut-up whole chicken (3 to 3 ½ lb – 1.58 kg)
Method:
- Heat oven to 218°C (424°F). In large bowl, mix broth, oil, salt, thyme, tarragon and pepper. Add vegetables and garlic; toss to coat. Remove vegetables with slotted spoon to ungreased 15x10x1-inch pan, spreading on half of the pan.
- Add chicken pieces to remaining broth mixture in bowl, turning chicken over to coat all sides. Place chicken pieces skin-side-down next to vegetables in pan, placing legs and thighs along edge of pan. Drizzle any remaining broth mixture over chicken.
- Bake 30 minutes. Stir vegetables, and turn chicken pieces. Bake 30 – 40 minutes longer or until vegetables are tender and juice of chicken is clear when thickest piece is cut to bone (76°C (168.8°F)for breasts; 82°C (179.6°F) for thighs and legs).
Expert Tips:
To make chicken broth, mix ¼ cup water and ¼ teaspoon chicken bouillon granules.
Instead of sweet potatoes, use russet potatoes. Cut each into 8 pieces.
http://www.bettycrocker.com/recipes/roasted-chicken-and-vegetables/6bbeb4df-eeb9-49d8-9ebb-999582d824bb?sc=Roasted%20Chicken%20Recipes&term=Roasted%20Chicken&itemId=a6fd6ed8-8b32-4fc9-8594-7bbb543ffd5a