Prep 15 mins
Cook 1 hr 10 mins
From Taste of Home.
- 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
- 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.
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!
I tried this recipe and it's wonderful. I modified a few things; I added about 1/3 C chicken broth at the beginning and didn't cover the bird (I like browned skin) but I also brushed it with about 3T melted butter before baking. I reduced the heat to 350 about 1/2 way through, added a full can of chicken broth with the potatoes and some carrots. Total baking time was about 2 hrs. The meat was falling off the bone tender and juicy. The skin was baked brown and crisp. The vegetables were cooked soft and savory.