Ingredients
* 1 31/2-4 lb. chicken,quartered,rinsed and patted dry.
* 21/2T 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" lengths
* 4 thin parsnips,peeled and cut into 2" lengths
* 10 thyme sprigs
Directions
1. Position rack in upper third of oven and preheat to 425. Place chicken in lg. roasting pan,rub with1/2T olive oil and season with salt and pepper. Roast for 10 mins.
2. Meanwhile,in lg bowl,toss potatoes,carrot and parsnips with remainin 2 T oil and season with salt and pepper.
3. Place vegetables around the chicken and scatter 8 thyme sprigs on top. Roast until vegetables are tender and chicken juices run clear when leg is pricked,about 40 mins. Pick the leaves from remaining 2 sprigs of thyme and scatter on top.