Fall vegetables are a tasty partner to roasted chicken. They are roasted together on the same baking pan. total time 1 hour 15 minutes • serves 4 INGREDIENTS Olive oil non-stick cooking spray 2 (1½ lb.) Fresh Thyme split chicken fryers, trimmed of fat ½ tsp. Fresh Thyme garlic salt 1 lb. Brussels sprouts, halved 3 large carrots, peeled and coarsely chopped 1 large red onion, coarsely chopped 1 sweet red apple, such as Honeycrisp, cored and cut into thin slices 2 Tbsp. Fresh Thyme stone-ground mustard, divided 2 Tbsp. Fresh Thyme honey, divided 1 Tbsp. Fresh Thyme apple cider vinegar 2 Tbsp. Fresh Thyme extra virgin olive oil INSTRUCTIONS 1. Preheat oven to 400°F. Lightly coat a rimmed baking pan with cooking spray. 2. Lightly coat chicken halves with cooking spray and sprinkle skin with garlic salt. Place chicken halves, cut sides down, on one side of pan and bake 25 minutes. Remove pan and set on a trivet or cooling rack. Place Brussels sprouts, carrots, and onion on other side of pan and spray with cooking spray. Bake 35 minutes or until chicken is golden brown and fully cooked (a meat thermometer reads 165°F when inserted in breast and 175°F in thigh). Add apple slices during last 10 minutes of cooking. 3. Meanwhile, in a small bowl, stir together 1 Tbsp. mustard and 1 Tbsp. honey. Brush onto chicken. In another small bowl, whisk together remaining 1 Tbsp. mustard, 1 Tbsp. honey, vinegar, and oil. Pour over vegetable-apple mixture and toss to coat. 4. Transfer chicken to a cutting board and cut into pieces. Serve chicken with vegetable- apple mixture. Each serving contains: 701 calories, 41 g fat, 11 g saturated fat, 0 g trans fat, 172 mg cholesterol, 492 mg sodium, 34 g carbohydrates, 7 g fiber, 20 g sugar, 48 g protein. Daily values: 174% vitamin A, 103% vitamin C, 8% calcium, 21% iron. ROASTED CHICKEN WITH #FreshThymeFinds Make it easy. Our precut Fresh Thyme fryer chicken halves are perfect for this recipe. Find them at the meat counter. Medley Apple-veggie 024-031 Harvest Table.indd 26 8/14/17 11:50 AM