Recipe by Marie
From Taste of Home.
Top Review by Island Girl 525
This chicken was excellent! I made a few changes, but I think the end result was very similar. I brushed with olive oil and sprinkled additional seasoning on the chicken- dill, basil, pepper and thyme (I didn't have fresh parsley). I added some broth and water to the bottom of the roasting pan I was using (it was actually too big for the bird, so I didn't want it to dry out) I started it breast side down for the first 30 mins. Instead of adding potatoes, I added whole carrots and unpeeled garlic cloves. I also broiled about 5 mins at the end to crisp up the skin. This was juicy and very tasty and I will definitely make it again!
- 3 lbs broiler-fryer chickens
- 1⁄2 teaspoon dried thyme
- 2 teaspoons salt, divided
- 1 large onion, cut in eighths
- 2 celery ribs, with leaves cut into 4 pieces
- 4 fresh parsley sprigs
- 8 small red potatoes
- 1⁄4 cup chicken broth
- 1⁄4 cup minced fresh parsley
Directions See How It's Made
- Sprinkle inside of chicken with thyme and 1 tsp salt.
- Stuff with onion, celery and parsley sprigs.
- Place in a greased Dutch oven.
- Cover and bake at 375° for 30 minutes.
- Sprinkle remaining salt over chicken.
- Add potatoes and broth to pan.
- Cover and bake 25 minutes longer.
- Increase oven temperature to 400°.
- Bake uncovered for 10 to 15 minutes longer or until potatoes are tender and a meat thermometer inserted in chicken thigh reads 180°.
- Sprinkle with minced parsley.