Country Roasted Chicken

• 3 lbs broiler-fryer chickens
• 12 teaspoon dried thyme
• 2 teaspoons salt, divided
• 1 large onion, cut in eighths
• 2 celery ribs, with leaves cut into 4 pieces
• 4 fresh parsley sprigs
• 8 small red potatoes
• 14 cup chicken broth
• 14 cup minced fresh parsley

1. Sprinkle inside of chicken with thyme and 1 tsp salt.
2. Stuff with onion, celery and parsley sprigs.
3. Place in a greased Dutch oven.
4. Cover and bake at 375 for 30 minutes.
5. Sprinkle remaining salt over chicken.
6. Add potatoes and broth to pan.
7. Cover and bake 25 minutes longer.
8. Increase oven temperature to 400.
9. Bake uncovered for 10 to 15 minutes longer or until potatoes are tender and a meat thermometer inserted in chicken thigh reads 180.
10. Sprinkle with minced parsley.

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

Taken from www.food.com/recipe/country-roasted-chicken-69899 (may not work)