Midwest Living September/October 2012 recipes
Lemon-Thyme Roast Chicken with Artichokes
We used all packaged veggies (baby carrots, frozen pearl onions and jarred artichoke hearts) to make this Mediterranean-inspired roast chicken a convenient Sunday supper choice. Luscious honey-mustard pan gravy adds to the appeal. If you like, serve with Herbed Brown Rice and use the leftover chicken and rice to make Easy Chicken Gumbo later in the week.