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
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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.
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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.
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Roast the chicken at 375 for 1 hour or until the chicken is cook through. Remove the chicken from the pan and keep warm.
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Stir the vegetables. Add remaining broth mixture to the pan. Roast for 30 minutes more or until vegetables are tender.