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Tyme Chicken & Roasted Winter Vegetables
  Servings
  serves 4
  Ingredients

  Recipe Info
 

Tyme Chicken & Roasted Winter Vegetables
  Contributor polson
  Rating Rated 5 from 1 votesRated 5 from 1 votesRated 5 from 1 votesRated 5 from 1 votesRated 5 from 1 votes
  vegetable cooking spray
3 pounds broiler-fryer chicken, cut up
1 tablespoon butter or margarine, melted
4 medium red potatoes (1 1/4 pounds) cut into quarters
4 medium carrots peeled and cut into 2-inch pieces
6 medium parsnips (acout a pound) peeled and cut into 2 inch pieces
1 cup brussels sprouts, cut in half
4 medium onions cut into quarters
1 tablespoon chopped fresh thyme leaves or 1 teaspoon dried thyme leaves, crushed
1 cup swanson chicken broth
1/2 chablis or other dry white wine
  Instructions
  Prep time 15 minutes
Bake time 1 hour 30 minutes
spray large roasting pan with cooking spray. Place chicken in prepared pan. Bruch with butter or margarine.
Place potatoes,carrots,parsnips,brussels sprouts,and onions around chicken.
Sprinkle with thyme. Mix broth and wine and pour half of broth mixture over the chicken and vegetables.
Roast at 375F. for 1 hour or until chicken is no longer pink. Remove chicken from pan and keep warm.Stir vegetables. Add remaining broth mixture to pan. Roast for 30 minutes or until vegetables are tender.
  Nutrition
 
 
 
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