One Pan Chicken Dinner

Total Time: 1 hr Preparation Time: 10 mins Cook Time: 50 mins

Ingredients

• Servings: 4
• 3 1/2-4 lbs roasting chickens, quartered, rinsed and patted dry
• 2 1/2 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

Recipe

• 1 position a rack in the upper third of the oven and preheat to 425°f place chicken in a large roasting pan, rub with 1/2 tablespoon olive oil and season with salt and pepper. roast for 10 minutes.
• 2 meanwhile, in a large bowl, toss the potatoes, carrots and parsnips with the remaining 2 tablespoons olive oil and season with salt and pepper.
• 3 place the vegetables around the chicken and scatter 8 thyme sprigs on top. roast until the vegetables are tender and the chicken juices run clear when leg is pricked, about 40 minutes. pick the leaves from the remaining 2 thyme sprigs and sprinkle on top.