Roasted Chicken and Vegetables
Line bottom of a broiler pan with foil; set aside. In a large bowl, toss carrots, potatoes, onion and celery with 2 tbsp. olive oil; season with 1 tsp. salt and the pepper. Spread evenly in bottom of foil-lined broiler pan. In a small bowl, combine thyme, garlic and 1/2 tsp. salt. Carefully loosen skin over breast of chicken; spread herb mixture under the skin. Arrange chicken, breast side up, on top rack of broiler pan. Rub skin with 1 tsp. salt; brush with 1 tsp. olive oil. Roast in a preheated 400° oven until an instant-read meat thermometer registers 165° (55-65 min.). Let stand, covered, 10 min. Move vegetables to a serving platter. Carve chicken; arrange on platter with vegetables.