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Name: Garlic Thyme Roasted Chicken and Vegetables
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 6
Cuisine: Southern
Ingredients: 1 pound assorted baby potatoes; 2 6 ounce packages baby rainbow carrots; 2 shallots peeled and halved; 5 cloves garlic smashed; 1/4 cup salted butter softened; 1 tablespoon chopped fresh thyme; 1/2 teaspoon ground black pepper; 1 3-5 pound whole chicken patted dry

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INGREDIENTS

1 pound assorted baby potatoes
2 6 ounce packages baby rainbow carrots
2 shallots ; peeled and halved
5 cloves garlic ; smashed
1/4 cup salted butter ; softened
1 tablespoon chopped fresh thyme
1/2 teaspoon ground black pepper
1 3-5 pound whole chicken ; patted dry

INSTRUCTIONS

1. Preheat oven to 400 deg

2. In a 12 inch cast iron skillet, place potatoes, carrots, shallots, and garlic.

3. In a small bowl, stir together butter, thyme, and pepper. Rub butter mixture all over chicken. Place chicken on top of vegetables, and tuck wings under. Tie legs together with butchers twine.

4. Bake until golden brown and meat thermometer insterted in thigh registers 165 deg, about 80 minutes. Transfer chicken to a serving platter, let stand for 10 minutes before serving; stir together vegetables and pan juices before serving. Garnish with thyme, if desired.

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Nutrition

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Serving Size: 1 Serving (100g)
Recipe Makes: 6 Servings

Calories: 82
Calories from Fat: 69 (84%)

Amt Per Serving		% DV

	Total Fat 7.7g	10 %
	Saturated Fat 4.9g	24 %
	Monounsaturated Fat 2g
	Polyunsanturated Fat 0.3g
Cholesterol 20.3mg		6 %
Sodium 56.5mg		2 %
Potassium 55.8mg		1 %
Total Carbohydrate 3.2g		1 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 3.1g
Protein 0.6g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 82

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