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Source: Swanson's Simply Delicious Cookbook

Thyme Chicken & Roasted Winter Vegetables
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Serves: 4
Prep Time: 15 minutes
Cook Time: 90 minutes
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Vegetable cooking spray
3-lb. whole broiler-fryer chicken
1 tbsp. butter, melted
4 medium red potatoes, quartered (3 1/2 cups)
4 medium carrots, cut into 1" chunks (about 2 cups)
6 medium parsnips, peeled and cut into chunks (about 3 cups)
1 cup Brussels sprouts, cut in half
4 medium onions, cut into quarters
2 tbsps. chopped fresh thyme
2 tspns. dried thyme leaves, crushed
1 cup Swanson® Chicken Broth
1/2 cup dry white wine

SPRAY 17" x 11" roasting pan with vegetable cooking spray.

REMOVE backbone from chicken, using poultry shears. Place chicken flat with skin side up in prepared pan. Brush with butter.

PLACE vegetables around chicken. Sprinkle with thyme. Mix broth and wine and pour half of broth mixture over all.

ROAST at 375°F. for 1 hr. or until chicken is done.

REMOVE chicken and keep warm. Stir vegetables. Add remaining broth mixture to pan. Roast 30 min. or until done.

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