Categories: Chicken, Main Dish, Rachael Ray

Ingredients

• 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

Directions

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.

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