Source: Food Stamp Nutrition Connection

Whole chicken roasted with onion, potato and carrots.

Servings

4 potatoes, fresh, medium , sliced
6 medium carrots , sliced
1 large onion , quartered
1 whole roasting chicken, without skin , cleaned and cut into pieces
0.5 cup cold water
1 tsp ground thyme
0.25 tsp black pepper

1 Preheat oven to 400 degrees.
2 Place potatoes, carrots and onions in a large roasting pan.
3 Put chicken pieces on top of the vegetables.
4 Mix water, thyme and pepper. Pour over chicken and vegetables.
5 Spoon juices over chicken once or twice during cooking.
6 Bake at 400 degrees for one hour or more until browned and tender.