Roasted Chicken and Vegetables

Roasted Chicken and Vegetables

Prep Time: 15 minutes. Start to Finish: 1 hours 25 minutes. Serves 4

1 large onion, cut into eight wedges 8 cloves of garlic finely chopped 1 cut up whole chicken ( 3 to 3 ½ lbs)

1/4 cup chicken broth 2 tablespoons olive oil 1 teaspoon salt 1 teaspoon dried thyme leaves 1 teaspoon dried tarragon leaves ½ teaspoons pepper 2 medium dark orange sweet potatoes, peeled and cut into eights 1 ½ cups baby carrots, cut in half lengthwise

Ingredients:

Directions:

Heat oven to 425 degrees

Directions:

Heat oven to 425 degrees

In a 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

Add chicken pieces to remaining broth mixture in a 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 the pan; Drizzle any remaining broth mixture over chicken

Roast uncovered 30 minutes

Stir vegetables and turn chicken pieces; Roast 30 to 40 minutes longer or until vegetables are tender and juice of chicken is clear when thickest pieces are cut to the phone (at least 165 degrees)

Serve warm