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One 3 ½ to 4 lb. chicken, quartered, rinsed and patted dry
2 12/ Tbsp. extra-virgin olive oil
Salt and pepper
5 yellow-fleshed potatoes, such as Yukon gold, 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
Position a rack in the upper third of the oven and preheat to 425 degrees. Place the chicken in a large roasting pan, rub with ½ Tbsp. olive oil and season with salt and pepper. Roast for 10 minutes. Meanwhile, in a large bowl, toss the potatoes, carrots and parsnips with the remaining 2 Tbsp. olive oil and season with salt and pepper.
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 a leg is pricked, about 40 minutes. Pick the leaves from the remaining 2 thyme sprigs and sprinkle on top.
Garlic Butter Broccoli:
1 to 1 ½ lbs. broccoli florets
2 cloves garlic, minced
1 Tbsp. butter
Rinse broccoli well. Cut into separate pieces and place in a microwaveable bowl with 2 Tbsp. water, garlic and butter. Cover with a paper towel or vent with plastic wrap. Heat in the microwave on high for 1 ½ to 2 minutes (or to desired tenderness).
3 ½ to 4 lb. chicken
Extra-virgin olive oil
Yellow-fleshed potatoes such as Yukon gold
Fresh thyme sprigs