A whole chicken is baked in an oven at 375 degrees Fahrenheit for up to two hours, depending on the size of the chicken. The chicken is often seasoned with herbs and spices for additional flavor. Roasting the chicken with vegetables is common for a one-dish meal.
Place the chicken into a shallow baking dish with the breast side up. Insert a meat thermometer into the thigh, being careful to not touch the bone. Roast the chicken uncovered at 375 degrees Fahrenheit for 45 minutes.
While the chicken is baking, wash and peel three potatoes and six carrots. Cut the potatoes and carrots into large chunks. Wash and chop four stalks of celery into chunks. Peel and cut three onions into wedges. When the chicken has baked for 45 minutes, remove it from the oven, and place the vegetables around the chicken in the baking dish.
In a small bowl, melt 2 tablespoons of better and 1 teaspoon of dried thyme. Mix well and drizzle the butter mixture over the chicken and vegetables. Cover the baking dish with foil, and cook for an additional 45 minutes or until the meat thermometer reaches 180 degrees Fahrenheit. Keep the vegetables warm while carving the chicken, and serve them as a side dish.