INGREDIENTS: * One 3 1/2 - to 4-pound chickenâ€"quartered, rinsed and patted dry * 2-1/2 tablespoons extra-virgin olive oil * Salt and pepper * 5 yellow-fleshed potatoes, such as yukon gold, each cut into 4 wedges * 4 thin carrots, peeled and cut into 2-inch lengths * 4 thin parsnips, peeled and cut into 2-inch lengths * 10 thyme sprigs
DIRECTIONS: 1. Position a rack in the upper third of the oven and preheat to 425°. Place the chicken in a large roasting pan, rub with 1/2 tablespoon olive oil and season with salt and pepper. Roast for 10 minutes.
2. Meanwhile, in a large bowl, toss the potatoes, carrots and parsnips with the remaining 2 tablespoons olive oil and season with salt and pepper.
3. Place the vegetables around the chicken and scatter 8 thyme sprigs on top. Roast until the vegetables are tender and the chicken juices run clear when a leg is pricked, about 40 minutes. Pick the leaves from the remaining 2 thyme sprigs and sprinkle on top.
* * * These one-pan chicken dinners are easy, flavorful and perfect for busy nights, with leftovers that make a great next-day meal. Who could ask for more?
Recipe by Tracey Seaman | Photography by Yunhee Kim
Charles McDonald and Nate Tice's latest mock draft has five quarterbacks off the board in the top 13, a big-time weapon for Aaron Rodgers and some steals in the second half of the first round.
One common thread runs between Boeing CEO Dave Calhoun's departure and the death knell for GE next week: Jack Welch. Veteran financial journalist Allan Sloan notes that of the CEOs Welch mentored, four succeeded while 13 failed.