Roasted Chicken and Vegetables

• 1 (3 lb) chicken, cut up
• 6 medium carrots, peeled and cut into 1/2-inch slices or 2 cups sliced carrots
• 4 medium potatoes, each cut into 8 wedges or 1 lb potato
• 1 medium onion, cut into 1/2-inch wedges
• 1 teaspoon dried thyme leaves, crushed
• 2 (10 1/2 ounce) cans chicken gravy

1. Place the chicken, carrots, potatoes and onion in 10x13-inch roasting pan and sprinkle with the thyme.
2. Roast at 375F for 1 hour.
3. Stir the vegetables.
4. Pour the gravy over the vegetables.
5. Roast for 15 minutes or until the chicken is cooked through and the vegetables are tender.
6. Stir the vegetables and serve with the chicken.

chicken, carrots, potatoes, onion, thyme, chicken gravy

Taken from www.food.com/recipe/roasted-chicken-and-vegetables-497217 (may not work)