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Recipe Summary test

prep:
10 mins
cook:
50 mins
total:
60 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Position a rack in the upper third of the oven and preheat to 425 degrees . 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.

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  • Meanwhile, in a large bowl, toss the potatoes, carrots and parsnips with the remaining 2 tablespoons olive oil and season with salt and pepper.

  • 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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