Roasted Chicken with Vegetables and Thyme
For tender meat and a crisp, golden brown skin in about an hour, high-heat oven roasting is the way to go.
- 3/4 pound red new potatoes, halved or quartered if large
- 3/4 pound carrots, cut into 2-inch lengths, halved lengthwise if large
- 8 shallots, peeled and halved through the root ends
- 1 head garlic, halved horizontally
- 1 bunch fresh thyme
- 3 tablespoons olive oil
- Coarse salt and ground pepper
- 2 small onions, halved
- 1 whole chicken (3 1/2 to 4 pounds), giblets discarded
Preheat oven to 450 degrees, with racks set in middle and lower thirds. On a large rimmed baking sheet, toss potatoes, carrots, shallots, garlic, and a few sprigs of thyme with 2 tablespoons oil. Season with salt and pepper. Set aside.
In an ovenproof skillet, toss onions with remaining tablespoon oil. Place chicken, breast side up, on top of onions. Season cavity and exterior of chicken with salt and pepper; stuff with a few sprigs of thyme. Scatter remaining thyme over chicken and onions. Using kitchen twine, tie legs together; tuck wing tips under bird.
Roast chicken on middle rack and vegetables on lower rack, occasionally brushing chicken with pan juices and tossing vegetables, until an instant-read thermometer inserted in thickest part of a thigh (avoiding bone) registers 165, 50 to 60 minutes.
Let chicken rest 10 minutes; carve, and serve with vegetables and pan juices.