Roasted Chicken with Vegetables

  • Prep Time:
  • Start to Finish:
  • Servings: 6


1 whole chicken (3-3 1/2 lb)
6 medium Green Giant™ Fresh Carrots, cut into 1” pieces
4 medium stalks Green Giant™ Fresh Celery, cut into 1” pieces
3 large russet or Idaho Green Giant™ Fresh Potatoes (about 8 oz each), cut into 1 1/2" cubes
3 medium onions, cut into wedges
2 Tbsp butter or margarine
1 Tbsp Green Giant™ Fresh thyme leaves, chopped


  1. Heat oven to 375°F. Fold wings of chicken across back so tips are touching. Tie or skewer legs to the tail.
  2. On rack in shallow roasting pan, place chicken, breast side up. Insert ovenproof meat thermometer so tip is in thickest part of inside thigh muscle and does not touch bone. Roast uncovered 45 minutes.
  3. Arrange carrots, celery, potatoes and onions around chicken. In 1-quart saucepan, melt butter over low heat. Stir in thyme; drizzle over chicken and vegetables.
  4. Cover chicken and vegetables with foil; roast 45-60 minutes longer or until thermometer reads at least 165°F and legs move easily when lifted or twisted.
  5. Remove vegetables to serving dish; cover to keep warm. Let chicken stand 15 minutes before carving.