Ingredients
1 broiler/fryer chicken (3 pounds)1/2 teaspoon dried thyme2 teaspoons salt, divided1 large onion, cut into eighths2 celery ribs with leaves, cut into 4-inch pieces4 fresh parsley sprigs8 small red potatoes1/4 cup chicken brothChopped parsley, optional
Preparation
Preheat oven to 375°. Sprinkle inside of chicken with thyme and 1 teaspoon salt. Stuff chicken with onion, celery and parsley sprigs. Place in a greased Dutch oven.
Cover and bake for 30 minutes. Sprinkle remaining 1 teaspoon salt over chicken. Add potatoes and broth to pan. Bake, uncovered, 25 minutes longer.
Increase oven temperature to 400°. Bake, uncovered, until potatoes are tender and a thermometer inserted in thickest part of thigh reads 170°-175°, 10-15 minutes. Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. If desired, sprinkle with chopped parsley.
