INGREDIENTS:

• 8-10 chicken thighs (skin on)
• 1 tbsp of olive oil 
• 1/8 tsp of salt 
• 1/8 tsp of pepper 
• 6 medium carrots, cut into 1-inch pieces 
• 4 celery ribs, cut into 1-inch pieces 
• 3 medium baking potatoes, cut into 1 1/2-inch pieces 
• 2 medium onions, cut into wedges 
• 2 tbsp of butter, melted 
• 4 tsp of fresh thyme, minced

DIRECTIONS:

1. Place  chicken, skin side up, in a shallow roasting pan. Rub with oil;  sprinkle with salt and pepper. Bake, uncovered, at 375 degrees F for 45 minutes.          
2. Arrange the carrots, celery, potatoes and onions around chicken. Combine  butter and thyme; drizzle over chicken and vegetables. Cover and bake  45-60 minutes longer or until a meat thermometer reads 160 degrees F and  vegetables are tender.