Wednesday, October 17, 2012

Thyme-Roasted Chicken with Onions and Potatoes

If you have never roasted a chicken, this recipe is for you.  It isn't complicated and it always tastes delicious!  It is a family favorite at our house and is fancy enough for company.


Thyme-Roasted Chicken with Onions and Potatoes 
Adapted from The Best of Food & Wine Chicken Collection cookbook 

1 stick butter or margarine, softened
1 large yellow onion, coarsely chopped
½ t low-sodium seasoned salt*
½ t freshly ground pepper
1 t dried thyme leaves
3-4 pound whole chicken
6 medium all purpose potatoes, peeled and quartered

Preheat oven to 400o.  Melt 1 tablespoon of margarine in a skillet.  Add onion and a dash of salt, pepper and thyme.  Sauté onion until tender and translucent, about 10 minutes.  In a small bowl, combine the remaining 7 tablespoons of margarine, salt, pepper and thyme.  Rinse chicken and pat dry.  Using your fingers, gently loosen the breast, thigh and leg skin of the chicken.  Rub 4 tablespoons of the thyme margarine mixture under the skin, rubbing a little on top of the skin.  Place chicken in 9”x13” glass baking pan.  In a large bowl, toss potatoes, sautéed onions and remaining margarine mixture.  Arrange the potatoes around the chicken in the baking pan.  Bake for 1 hour and 15 minutes, or until juices run clear when the thigh of the chicken is pierced.
4-6 servings

*If you are using a salted butter or margarine, you do not need to add much salt.  If you are using unsalted butter, you may want to add a little more.

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