Recipes Ingredients Meat & Poultry Chicken Roasted Chicken with Vegetables and Thyme 3.2 (23) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 27, 2021 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 1 hrs 25 mins Servings: 4 For chicken with tender meat and a crisp, golden brown skin in about an hour, roasting it in a high-heat oven, along with carrots, leeks, and potatoes, is the way to go for a tasty one-pot dinner. Ingredients ¾ pound red new potatoes, halved or quartered if large ¾ 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 ½ to 4 pounds), giblets discarded Directions 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 degrees, 50 to 60 minutes. Let chicken rest 10 minutes; carve, and serve with vegetables and pan juices. Cook's Notes Roast chicken with onions separately from the rest of vegetables so they can all have enough room to brown nicely. You could use fresh rosemary instead of thyme. Rate it Print