Roasted Chicken and Vegetables

 

Ingredients

1/4 cup chicken broth

2 tablespoons olive or vegetable oil

1 teaspoon salt

1 teaspoon dried thyme leaves

1 teaspoon dried tarragon leaves

1/2 teaspoon pepper

2 medium dark-orange sweet potatoes, peeled, cut into eighths

1 1/2 cups ready-to-eat baby-cut carrots, cut in half lengthwise

1 large onion, cut into 8 wedges

8 cloves garlic, finely chopped

1 cut-up whole chicken (3 to 3 1/2 lb) 

 

Directions

• 1) Heat oven to 425°F. In large bowl, mix broth, oil, salt, thyme, tarragon and pepper. Add vegetables and garlic; toss to coat. Remove vegetables with slotted spoon to ungreased 15x10x1-inch pan, spreading on half of the pan.
• 2) Add chicken pieces to remaining broth mixture in bowl, turning chicken over to coat all sides. Place chicken pieces skin-side-down next to vegetables in pan, placing legs and thighs along edge of pan. Drizzle any remaining broth mixture over chicken.
• 3) Bake 30 minutes. Stir vegetables, and turn chicken pieces. Bake 30 to 40 minutes longer or until vegetables are tender and juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and legs).