One-Pan Chicken Dinner   From Every Day with Rachael Ray December-January 2008 FOUR SERVINGS Prep Time: 10 min Cook Time: 50 min One 3 1/2 - to 4-pound chicken—quartered, rinsed and patted dry 2 1/2 tablespoons extra-virgin olive oil Salt and pepper 5 yellow-fleshed potatoes, such as yukon gold, each cut into 4 wedges 4 thin carrots, peeled and cut into 2-inch lengths 4 thin parsnips, peeled and cut into 2-inch lengths 10 thyme sprigs 1. Position a rack in the upper third of the oven and preheat to 425°. Place the chicken in a large roasting pan, rub with 1/2 tablespoon olive oil and season with salt and pepper. Roast for 10 minutes. 2. Meanwhile, in a large bowl, toss the potatoes, carrots and parsnips with the remaining 2 tablespoons olive oil and season with salt and pepper. 3. Place the vegetables around the chicken and scatter 8 thyme sprigs on top. Roast until the vegetables are tender and the chicken juices run clear when a leg is pricked, about 40 minutes. Pick the leaves from the remaining 2 thyme sprigs and sprinkle on top.

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