Roast Chicken with Vegetables

Serves 6

3 to 3-1/2 lb. chicken

1 T. plus 1 t. olive oil, divided

1 t. dried thyme

1/2 t. salt

1/2 t. pepper

6 small white onions

6 carrots, peeled and cut into 2-inch pieces

6 stalks celery, cut into 2-inch pieces

4 potatoes, peeled and cubed

Place chicken in a large shallow roasting pan. Tie the legs together with kitchen string; insert meat thermometer into thickest part of thigh without touching bone. Rub chicken with one teaspoon oil; sprinkle with thyme, salt and pepper. Bake, uncovered, at 475 degrees for 15 minutes. Toss vegetables with remaining oil; arrange around chicken. Reduce oven to 400 degrees; bake for an additional 35 to 45 minutes, until chicken’s internal temperature reaches 170 degrees.

Skillet gravy is super-easy to make. Melt a tablespoon of butter in a skillet over medium heat, then sprinkle in a tablespoon of all-purpose flour and whisk for one minute. Add a can of chicken or beef broth and a dash of pepper. Stir well, lower heat and simmer for about 5 minutes, until gravy is thickened.