Cooking Directions

• Spray a shallow roasting pan with vegetable cooking spray.
• Remove the backbone from the chicken using poultry shears. Place the chicken flat in the pan, skin-side up.  Brush the chicken with the butter.
• Arrange the vegetables in the pan. Sprinkle the chicken and vegetables with the thyme. Stir the broth and wine in a small bowl. Pour half the broth mixture over the chicken and vegetables.
• Roast at 375°F. for 1 hour or until the chicken is cooked through.
• Remove the chicken from the pan, cover and keep warm. Stir the vegetables. Add the remaining broth mixture to the pan.
• Roast for 30 minutes or until the vegetables are tender.

Ingredients

• 3  pounds whole boiler fryer chicken
• 1 tablespoon butter, melted
• 4  medium red potato, cut into quarters (about 3 1/2 cups)
• 4  medium carrot, cut into 1-inch pieces (about 2 cups)
• 3  medium parsnip, peeled and cut into 1-inch pieces (about 3 cups)
• 1 cup Brussels sprouts cut in half
• 4  medium onion, cut in quarters
• 2 tablespoons  chopped fresh thyme leaves or 2 teaspoons dried thyme leaves, crushed
• 1 cup Swanson® Chicken Broth
• 0.5 cup  dry white wine