Country Roasted Chicken

• 1 broiler/fryer chicken (3 pounds)
• 1/2 teaspoon dried thyme
• 2 teaspoons salt, divided
• 1 large onion, cut into eighths
• 2 celery ribs with leaves, cut into 4-inch pieces
• 4 fresh parsley sprigs
• 8 small red potatoes
• 1/4 cup chicken broth
• Minced fresh parsley

1. Sprinkle inside of chicken with thyme and 1 teaspoon salt. Stuff chicken with the onion, celery and parsley sprigs. Place in a greased oven-proof Dutch oven.
2. Cover and bake at 375u0b0 for 30 minutes. Sprinkle remaining salt over chicken. Add potatoes and broth to pan. Cover and bake 25 minutes longer.
3. Increase oven temperature to 400u0b0. Bake, uncovered, for 10-15 minutes or until potatoes are tender and a thermometer inserted in chicken reads 180u0b0. Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. Sprinkle with minced parsley.

chicken, thyme, salt, onion, celery, parsley sprigs, red potatoes, chicken broth, fresh parsley

Taken from www.tasteofhome.com/recipes/country-roasted-chicken/ (may not work)