This is the easiest roast chicken in the KosherEye recipe file- and one of the most delicious! By the way, this is our favorite roasting dish....The Emile Henry chicken baker.
1 whole fryer 3-4 lbs.
2 teaspoons olive oil
1 teaspoon dry thyme leaves
1/2 teaspoon ground pepper
1/2 teaspoon paprika
2 carrots, 2 potatoes cut into chunks
1 onion, halved
1/2 cup of vegetable or chicken broth
Preheat oven to 350 degrees. Rub olive oil all over chicken. Massage with spices. Place potatoes and carrots In bottom of roasting dish. Put onion inside the cavity of the chicken. Pour in 1/2 cup of broth. Cover, and roast in oven for about 1 1/4 hours or until a thermometer registers 160-165 degrees when inserted in thickest part of chicken. Let rest, covered for 20 minutes and serve.