A roast chicken seems like the perfect Sunday dinner to me. Not only is it an excellent meal, it makes enough leftovers for us to make several other dinners throughout the week – it’s a win-win.
This chicken was perfectly seasoned and roasting the vegetables alongside make for a delicious and easy side.
Thyme Roasted Chicken and Vegetables
(adapted from All Recipes)
1 (5-6 lb. pound) whole roasting chicken
1 T. butter, melted
4 medium red potatoes, quartered
4 medium carrots, cut into chunks
1/2 large white onion, chopped into 1″ chunks
1/2 t. dried thyme
1 c. chicken broth
1/2 c. orange juice
Brush the chicken with the butter. Place the chicken and vegetables into a roasting pan. Season with the thyme. Mix the stock and orange juice in a small bowl and pour half the stock mixture over the chicken and vegetables.
Roast at 375F degrees for 45 minutes.
Stir the vegetables. Add the remaining stock mixture to the pan. Roast for 30 minutes or until the chicken is cooked through.