the wings of chicken across the back so tips are touching. There may be a

little resistance, but once they are in this position, they will stay.

Tie the drumsticks to the tail with string, but if the tail is missing,

tie the drumsticks together.

Place the chicken, breast side up, in the roasting pan. Insert a meat

thermometer so the tip is in the thickest part of inside thigh muscle and

does not touch bone. Roast chicken uncovered 45 minutes.

While the chicken is roasting, prepare the vegetables. Peel the carrots,

and cut into 1-inch pieces. Cut the celery into 1-inch pieces. Scrub the

potatoes thoroughly with a vegetable brush or peel the potatoes, and cut

into 1 1/2-inch pieces. Peel the onions, and cut into wedges.

Remove the chicken from the oven. Arrange the carrots, celery, potatoes

and onions around the chicken. Melt the margarine. Stir the thyme into the

margarine. Drizzle this mixture over the chicken and vegetables.

Cover the chicken and vegetables with aluminum foil and bake 45 to 60

minutes longer or until the thermometer reads 180º, the juice of chicken

is no longer pink when you cut into the center of the thigh and the

vegetables are tender when pierced with a fork. Another way to test for

doneness is to wiggle the drumstick; if it moves easily, the chicken is

done.

Remove the vegetables from the pan, and cover with aluminum foil to keep

warm while carving the chicken. If you have an ovenproof platter, place

the vegetables on the platter, cover with aluminum foil and place in the

oven, which has been turned off.

Place chicken on a stable cutting surface, such as a plastic cutting board

or platter. Place chicken, breast up and with its legs to your right if

you're right-handed or to the left if left-handed. Remove ties from

drumsticks. To carve chicken, see Carving the Turkey (see recipe).

___________________

Please note, if you should change this recipe it will no longer be an

approved Betty Crocker® Recipe.

You may notice that the nutritional information calculated by MasterCook

is different from the nutritional information listed in the Betty Crocker®

cookbooks. Because MasterCook and Betty Crocker® use different nutritional

analysis programs and different nutrient databases, variations in results

are expected.

- - - - - - - - - - - - - - - - - -

Per serving: 331 Calories (kcal); 11g Total Fat; (29% calories from fat); 27g

Protein; 31g Carbohydrate; 79mg Cholesterol; 181mg Sodium

Food Exchanges: 1 Grain(Starch); 3 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1

Fat; 0 Other Carbohydrates

Betty Crocker - Cooking Basics Recipes