2 (3 1/2 lb.) chickens, cut up
1 1/2 lb. white onions, quartered
1 1/4 lb. new potatoes, quartered
6 garlic cloves, crushed
1 1/2 tsp. salt
1 1/2 tsp. pepper
1 lb. carrots in 1-inch chunks
1 tbsp. thyme leaves
1 c. dry white wine
1 c. chicken stock
3 tbsp. butter

Place vegetables on bottom of roaster. Place chicken on top, skin side down, for 30 minutes. Pour sauce over top.

Bake at 500 degrees with skin down for 30 minutes with cover on pan. Turn chicken skin side up and bake for 30 more minutes uncovered.