Thyme Roasted Chicken with Vegetables

Thyme roasted chicken


  • 1 5lb whole chicken
  • 1/4 cup fresh thyme, leaves stripped from stalk (again from my windowsill herb pot!)
  • Few dashes dried thyme (enough to cover the chicken)
  • Salt and pepper, to taste
  • 3 zucchini, cut in half lengthwise
  • 1 yellow summer squash, cut in half lengthwise
  • 1 carrot, cut into 3 chunks
  • 1 tbsp olive oil


  • Coat chicken with the fresh and dried thyme, salt and pepper. Let sit in the refrigerator covered for 4 hours.
  • Preheat oven to 450F.
  • Line a baking pan with aluminum foil, place a vertical poultry roaster in the middle and set the chicken on top. Spread the wings and legs as much as you can. Bake for 20min.
  • Turn down the heat to 375F and bake for another 50-60min. It is done when you can poke a chopstick into the thickest part and the juices don’t come out red.
  • 25min before the end of baking, surround the chicken with the vegetables in the pan, cut-side up, coat with olive oil and sprinkle with salt and pepper. Return the pan into the oven until the chicken is done.