Recipe for Roasted Chicken and Vegetables 
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Yield:
1
Ingredients:
Amount Ingredient
2 x (2- to 3 inch) boiling potatoes, peeled and quartered
2 med carrots, peeled, halved lengthwise, and cut into 1 inch pieces
2 x (2 inch) onions, peeled and quartered lengthwise
2 med celery stalks, trimmed and cut into 1 inch pieces
1/2 tsp dried thyme
Salt
Ground black pepper to taste
1 whl chicken (4 pounds)
Instructions:
Instructions: Position rack in center of oven. Preheat oven to 400 degrees.

Toss together potatoes, carrots, onions, celery, thyme, 1/2 teaspoon salt and ground black pepper.

Remove neck and giblets from chicken. Rinse chicken and pat dry. Generously rub body and neck cavities and sprinkle skin with salt. Arrange on a lightly oiled shallow roasting pan or rimmed baking sheet. Brush melted butter over chicken.

Scatter vegetables over roasting pan in a single layer when you put the chicken into the oven. Stir vegetables every 15 to 20 minutes during cooking.

Roast chicken for 55 to 65 minutes. Chicken is done when thickest part of the thigh exudes clear juices when pricked deeply with a fork and registers 170 to 175 degrees on an instant-read thermometer. Remove vegetables to a platter. Let chicken rest about 7 minutes, then carve. Arrange chicken pieces on platter with vegetables.

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