One Pan Chicken Dinner

Name: One Pan Chicken Dinner
Ingredients: 3 12-4 lbs roasting chickens, quartered, rinsed and patted dry; 2 12 tablespoons extra virgin olive oil; salt; pepper; 5 yellow potatoes, each cut into 4 wedges; 4 thin carrots, peeled and cut into 2 inch lengths; 4 thin parsnips, peeled and cut into 2 inch lengths; 10 fresh thyme sprigs

8 ingredients

6 steps

Ingredients

3 12-4 lbs roasting chickens, quartered, rinsed and patted dry
2 12 tablespoons extra virgin olive oil
salt
pepper
5 yellow potatoes, each cut into 4 wedges
4 thin carrots, peeled and cut into 2 inch lengths
4 thin parsnips, peeled and cut into 2 inch lengths
10 fresh thyme sprigs

Directions

1

Position a rack in the upper third of the oven and preheat to 425F Place chicken in a large roasting pan, rub with 1/2 tablespoon olive oil and season with salt and pepper.
2

Roast for 10 minutes.
3

Meanwhile, in a large bowl, toss the potatoes, carrots and parsnips with the remaining 2 tablespoons olive oil and season with salt and pepper.
4

Place the vegetables around the chicken and scatter 8 thyme sprigs on top.
5

Roast until the vegetables are tender and the chicken juices run clear when leg is pricked, about 40 minutes.
6

Pick the leaves from the remaining 2 thyme sprigs and sprinkle on top.