Roast Chicken with Vegetables

Ingedients:
3- to 3 ½-lb chicken
1 tsp plus 1 Tbsp olive oil
1 tsp dried thyme
½ tsp each salt and pepper
12 large shallots or small white onions
6 each carrots and celery ribs, cut in 2-in, pieces
4 small turnips, each cut in 8 wedges

Procedure:
1. Heat oven to 4750F. Coat a large, shallow roasting pan with nonstick spray.
2. Rub chicken with 1 tsp olive oil; season with thyme, salt and pepper. Tie legs together, place in pan. Roast 15 minutes.
3. Meanwhile toss vegetables with remaining oil. Reduced temperature to 4000F; place vegetables around chicken.
4. Roast turning vegetables twice, 35 to 45 minutes longer, until juices from thigh run clear in thickest past of thigh, not touching bone, registers 1700F. Let stand 10 before carving. Serve with the vegetables.
Photo courtesy: msnbcmedia