Thyme Roasted Chicken and Vegetables
Instructions:
- In just over an hour, you can have a one-dish meal of roasted chicken with fennel, potatoes, and onion ready to bring to the table.
- 1 chicken (31â„2 pounds), cut into 8 pieces and skin removed from all but wings
- 1 pound all-purpose potatoes (3 medium), not peeled, cut into 2-inch pieces
- 1 large fennel bulb (11â„2 pounds), trimmed and cut into 8 wedges
- 1 large red onion, cut into 8 wedges
- 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
- 1 teaspoon salt
- 1â„2 teaspoon ground black pepper
- 2 tablespoons olive oil
- 1â„3 cup water
- Preheat oven to 450°F. In large roasting pan (17" by 111â„2"), arrange chicken, and place potatoes, fennel, and onion around it. Sprinkle chicken with thyme, salt, and pepper. Drizzle oil over chicken and vegetables.
- Roast chicken and vegetables 20 minutes; baste with drippings in pan. Roast, basting once more, until juices run clear when chicken breasts are pierced with tip of knife, about 20 minutes longer. Transfer chicken breasts to platter; keep warm.
- Continue roasting remaining chicken pieces until juices run clear when thickest part of chicken is pierced with tip of knife and vegetables are fork-tender, about 10 minutes longer. Transfer chicken and vegetables to platter with breasts; keep warm.
- Skim and discard fat from drippings in pan. To drippings, add water; heat to boiling over medium heat, stirring until brown bits are loosened from bottom. Spoon pan juices over chicken and vegetables. Makes 4 main-dish servings.