Wednesday, August 29, 2012

Country Cooking

Thyme and Garlic Roasted Chicken, Potatoes and Carrots

It's only in the past couple of years that I've really gotten into roasting chicken. It's the deliciousness and simplicity that has drawn me in. During my fat-free teen years, I detested any kind of chicken with skin. Now that I've lightened up a bit and gotten wiser, I realize how the skin can make chicken moist and flavorful. I don't always eat the skin (a lot of the time I pick it off), but roasting with the skin on is wonderful!

green, purple and yellow green beans
One of the easiest meals I make is just tossing a whole cut-up chicken with some potatoes and veggies and sticking it in the oven. This dish makes the perfect showcase for the fresh produce summer has to offer. It's very down-home and country. I recently served it with the mulit-colored green beans I purchased at the farmer's market. If I was thinking ahead, I would have bought the potatoes and carrots from the market too. Next time!

Thyme and Garlic Roasted Chicken, Potatoes and Carrots
serves 6 - 8


2 1/2 to 3 pounds skin-on, bone-in chicken pieces
2 pounds red potatoes, rinsed, unpeeled, quartered
1 pound baby carrots
2 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon dried thyme
1 teaspoon kosher salt
1/2 teaspoon ground black pepper

  1. Heat oven to 425 degrees F. In a large roasting pan or rimmed baking pan, toss the chicken, potatoes and carrots with the garlic, oil, thyme, salt and pepper.
  2. Roast, turning the potatoes and carrots once, until the chicken is cooked through (internal temp of 165 degrees F) and vegetables are tender, about 40 to 45 minutes.
Thyme and Garlic Roasted Chicken, Potatoes and Carrots

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