Categories: Chicken

Ingredients

• Vegetable cooking spray
• 3 lb whole broiler-fryer chicken
• 1 tbsp butter, melted
• 4 medium red potatoes, cut into quarters
• 4 medium carrots, peeled and cut into 2-inch pieces
• 6 medium parsnips, peeled and cut into 2-inch pieces
• 1 cup Brussels sprouts, cut in half
• 4 medium onions, cut into quarters
• 1 tbsp chopped fresh thyme
• 1/2 cup dry white wine
• 1 cup Swanson chicken broth

Directions

1. Spray a 17×11-inch roasting pan with cooking spray. Remove backbone from chicken. Place the chicken flat with skin-side up in the pan. Brush with the butter.

2. Place potatoes, carrots, parsnips, Brussels sprouts and onions around the chicken. Sprinkle with the thyme. Stir the broth and wine in a 2-cup measure. Pour 3/4 cup of the broth mixture over the chicken and vegetables.

3. Roast the chicken at 375 for 1 hour or until the chicken is cook through. Remove the chicken from the pan and keep warm.

4. Stir the vegetables. Add remaining broth mixture to the pan. Roast for 30 minutes more or until vegetables are tender.

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