One Pan Chicken Dinner

• 3 12-4 lbs roasting chickens, quartered, rinsed and patted dry
• 2 12 tablespoons extra virgin olive oil
• salt
• pepper
• 5 yellow potatoes, each cut into 4 wedges
• 4 thin carrots, peeled and cut into 2 inch lengths
• 4 thin parsnips, peeled and cut into 2 inch lengths
• 10 fresh thyme sprigs

1. Position a rack in the upper third of the oven and preheat to 425F Place chicken in a large roasting pan, rub with 1/2 tablespoon olive oil and season with salt and pepper.
2. Roast for 10 minutes.
3. Meanwhile, in a large bowl, toss the potatoes, carrots and parsnips with the remaining 2 tablespoons olive oil and season with salt and pepper.
4. Place the vegetables around the chicken and scatter 8 thyme sprigs on top.
5. Roast until the vegetables are tender and the chicken juices run clear when leg is pricked, about 40 minutes.
6. Pick the leaves from the remaining 2 thyme sprigs and sprinkle on top.

roasting chickens, extra virgin olive oil, salt, pepper, yellow potatoes, thin carrots, thin parsnips, thyme

Taken from www.food.com/recipe/one-pan-chicken-dinner-265715 (may not work)