Ingredients

• 1/4 cup chicken broth
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon fresh thyme
• 1/2 teaspoon pepper
• 2 medium sweet potatoes, peeled and cut into 8 pieces each
• 1 1/2 cups baby carrots, cut in half lengthwise
• 1 large onion, cut into 8 wedges
• 8 garlic cloves, finely chopped
• 3 1/2 lbs roasting chickens, cut up

Instructions

1. Preheat oven to 425 degrees.

2. Use a large bowl, mix broth, oil, salt, thyme, pepper, vegetables, and garlic; toss to coat.

3. Remove vegetables with slotted spoon and put onto 15X10X1 inch pan which is not greased, spreading on half of the pan.

4. Add chicken pieces to remaining broth mixture in the large bowl, turning chicken over to coat all sides.

5. Place chicken pieces, skin side down, onto other half of pan; placing the legs and thighs along edges of pan.

6. Bake for 30 minutes.

7. Stir vegetables and turn chicken pieces.

8. Bake another 30-40 minutes longer or until vegetables are tender and juice of chicken is clear when thickest piece is cut to bone (170 degrees for breast, 180 degrees for thighs and legs).