Thyme Baked Chicken & Red Potatoes

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   Peheat oven to 375 degrees F. Rinse the chicken under cold water and pat dry.

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   Place chicken in a Dutch oven or roaster and bake uncovered for 45 minutes.

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   While the chicken is baking, cut the potatoes into 1-inch pieces and the onions into quarters; set aside.

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   Melt the margarine in a small bowl in the microwave.

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    Add the crushed garlic and dried thyme leaves and mix well.

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    When the timer sounds, pull the chicken out of the oven.

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    Rotate the chicken so that the bottom pieces are on top and the top pieces are moved to the bottom.

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    Pour the potatoes and onions over top of the chicken.

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    Pour the melted margarine mixture over the potatoes and onions.

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    Cover the Dutch oven or roaster with a lid or foil and bake for 60 minutes or until internal temperature of the thickest part of the drumstick reaches 165 degrees F and vegetables are soft.

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    Season with salt and enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.