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Sunday, May 24, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
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Thyme Baked Chicken with Veggies
Contributed by: AMY SCOTT
  • 3-31â�„2 lb. chicken
  • 6 medium carrots
  • 4 medium stalks celery
  • 3 medium potatoes
  • 3 medium onions
  • 2 TBS butter
  • 1 TBS fresh thyme or 1 tsp. dried thyme

Heat oven to 375 degrees. Rinse the chicken and pat dry. Place chicken, breast side up, in a shallow roasting pan, uncovered for 45 minutes.
Cut carrots and celery into 2-inch lengths and onions into quarter; halve potatoes. Arrange vegetables around the chicken. Melt the butter and add thyme. Baste the chicken and vegetables with the butter and thyme mixture. Cover with aluminum foil and cook for 45-60 minutes longer. Serves 4-6.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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