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, use the leftover chicken and rice to make Easy Chicken Gumbo later in the week.
A whole roasting chicken makes better roast chicken than broiler/fryers because of their relatively larger size, the higher fat content makes them just right for cooking evenly in the oven and their meat is also more flavorful.