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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|Serving Size: 1 Serving (100g)|
|Recipe Makes: 6 Servings|
|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 %|
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Calories per serving: 82
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