Vegetable cooking spray
3-pound whole broiler-fryer chicken
1 Tbsp butter, melted
4 medium red potatoes, cut into quarters
4 medium carrots, peeled and cut into 2-inch pieces
6 medium parsnips, peeled and cut into 2-inch pieces
1 cup Brussels sprouts, cut in half
4 medium onions, cut into quarters
1 Tbsp chopped fresh thyme leaves, or 1 tsp dried thyme, crushed
1 cup chicken broth
1/2 cup Chablis or other dry white wine

1. Preheat oven to 375 degrees. Spray a 17 X 11 inch roasting pan with cooking spray. Remove backbone from the chicken using poultry shears. Place the chicken flat, with skin side up, in the prepared pan. Brush with butter.

2. Place the potatoes, carrots, parsnips, Brussels sprouts and onion around the chicken. Sprinkle with the thyme. Stir the broth and wine together in a 2-cup measuring cup. Pour 3/4 cup of the the broth mixture over the chicken and vegetables. Roast for 1 hour, until the chicken is cooked thoroughly.

3. Remove chicken from pan and keep warm. Add remaining broth to vegetables and stir. Roast for about 30 minutes more, until vegetables are tender.

TIPS: Serve with your favorite bread and white wine and you will have a great meal!