<http://schema.org/recipeInstructions>
" Preheat oven to 450 degrees F. In 17&amp;quot; by 11 1/2&amp;quot; roasting pan, toss chicken and vegetables with olive oil; sprinkle with thyme, salt, and pepper. Roast 20 minutes; baste chicken and vegetables with any drippings in roasting pan. Roast 20 minutes longer, basting once, until juices run clear when chicken breasts are pierced with tip of knife. Remove chicken breasts to platter; cover and keep warm. Continue roasting 10 minutes longer or until juices run clear when remaining chicken pieces are pierced with tip of knife and vegetables are tender. Remove chicken and vegetables to platter with breasts. To drippings, add 1/3 cup hot water, stirring to loosen brown bits from bottom of pan. Spoon drippings over chicken and vegetables. Garnish with thyme sprigs."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a107/roasted-chicken-vegetables-1138/>