Serves: 6
1. Heat oven to 375°.
2. Fold wings of chicken across back with tips touching. Tie or skewer drumsticks to tail. Place chicken, breast side up, in shallow roasting pan. Insert meat thermometer so tip is in thickest part of inside thigh muscle and does not touch bone.
3. Bake uncovered 45 minutes. Arrange carrots, celery, potatoes and onions around chicken. Mix butter and thyme drizzle over chicken and vegetables.
4. Cover and bake 45 to 60 minutes or until thermometer reads 180° and juice of chicken is no longer pink when center of thigh is cut.
NUTRITION FACTS: 1 Serving: Calories 355 (Calories from Fat 155) Fat 17g (Saturated 6g) Cholesterol 95mg Sodium 160mg Carbohydrate 26g (Dietary Fiber 4g) Protein 29g % DAILY VALUE: Vitamin A 100% Vitamin C 14% Calcium 6% Iron 14% DIET EXCHANGES: 1 Starch 3 Medium-Fat Meat 2 Vegetable
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Thyme-Baked Chicken with Vegetables recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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