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Recipe Summary test

prep:
15 mins
cook:
2 hrs
total:
2 hrs 15 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 400 degrees. In a roasting pan, toss the vegetables with 3 tbsp. oil and 3/4 tsp. thyme; season with salt and pepper. Top the vegetables with the chicken, breast side up. Drizzle the chicken with the remaining 1 tbsp. oil and sprinkle it with the remaining 3/4 tsp. thyme; season.

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  • Roast, stirring the vegetables occasionally, until they are tender and an instant-read thermometer inserted in the thickest part of the chicken thigh registers 165 degrees, about 1 hour 45 minutes. Let the chicken rest in the pan 15 minutes.

  • Tilt the chicken and pour the juices from the cavity over the vegetables. Transfer the chicken to a cutting board. Cut off the wings and legs, then cut the drumsticks from the thighs and cut the breasts from the bones.

  • Reserve half the chicken and half the vegetables for the Creamy Chicken & Biscuits. Divide the rest among plates; squeeze oranges over the chicken.

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