Roast Chicken with Vegetables/AJ's Chicken

Look at that tasty bird!

Sunday's dinner was roasted chicken with vegetables.

Ingredients:

1- 3 to 4 lb whole chicken (preferably without added hormones or sodium solutions)

1 medium yellow onion cut in half

1/4 stick melted unsalted butter

Salt and pepper to taste

1/4 teaspoon dried thyme

5 small to medium red potatoes cut in half

2 medium yellow onions cut in quarters

6 carrots cut in 2 inch pieces

2 parsnips (optional) cut in 2 inch pieces

1 and 1/2 sticks melted unsalted butter

Preheat oven to 400 degrees

Needed: Roasting pan with rack

Rinse chicken and pat dry with paper towels

Place chicken on rack in roasting pan

Cut 1 onion in half, season with salt and pepper and stuff inside chicken

Massage 1/4 stick melted butter onto skin of chicken

Salt and pepper to taste

Sprinkle skin with thyme

Melt remaining butter

Put cut potatoes, carrots, onions, and parsnips into a large bowl

Season with salt and pepper

Pour melted butter over all ingredients and stir to coat

Place coated vegetables in the bottom of roasting pan

Roast at 400 degrees for 15-20 minutes then turn down heat to 350 degrees

Roast until done, approximately 1.5 hours