Roast Chicken And Vegetables

Originally in the 1996 cookbook


1 3-pound whole or cut-up fryer, skinned
4-5 potatoes, scrubbed and halved
6 carrots, peeled and cut in large pieces
1 onion, sliced
1 medium yam, washed and cut into 2 inch pieces (optional)
1 fresh lime, juiced (optional)
1 tsp dried thyme leaves, crushed
– salt, pepper, and poultry seasoning


  1. Heat oven to 350 degrees F.
  2. Place chicken in a small roaster or roasting bag.
  3. Arrange vegetables around chicken.
  4. Sprinkle chicken with lime juice and thyme.
  5. Season chicken and vegetables with remaining seasonings.
  6. Cover roaster or seal bag.
  7. Bake for 1 to 1 1/2 hours or as directed in roasting bag.

Makes 6-7 servings.


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