* WHAT IS IT? Thyme is originally from the Mediterranean region. A low-growing woody shrub commonly used as a border plant in gardens. There are hundreds of species of thyme, including lemon thyme and caraway thyme.

* HOW TO USE: Thyme can be used in almost any dish, in traditional roast chicken or sprinkled on vanilla ice cream. Thyme blends well with fresh lemon juice and olive oil for a vinaigrette to be poured over salads.

* LOOK FOR: Brightly colored leaves and fresh-smelling sprigs. Avoid blackened leaves.

* STORAGE: Store fresh thyme wrapped in a damp paper towel in the refrigerator. Or bundle fresh thyme and hang upside down, away from direct sunlight to allow to dry. Then store dried leaves in airtight container.

- Rana Weales

Parsley, sage, rosemary and thyme chicken

1 (4 1/2 -pound) whole chicken

2 teaspoons dried rosemary

1 1/2 teaspoons ground or dried rubbed sage

1 1/2 teaspoons dried thyme

2 bay leaves, divided

5 tablespoons olive oil, divided

4 small russet potatoes unpeeled, quartered lengthwise, cut crosswise into 1/2 -inch pieces

8 large shallots, peeled

2 cups low-sodium chicken broth

1/4 cup balsamic vinegar

6 tablespoons unsalted butter, cut into 6 pieces

Minced fresh flat-leaf parsley

Preheat oven to 425 degrees.

Rub chicken inside and out with salt. Combine rosemary, sage, thyme and generous amount of freshly ground black pepper in a small bowl. Rub some of herb mixture inside the chicken. Place 1 bay leaf in the cavity. Tie legs together to hold shape. Brush the chicken with some of the olive oil. Sprinkle with half of the remaining herb mixture. Place the chicken in a heavy large roasting pan. Surround with potatoes and shallots. Sprinkle the vegetables with the remaining olive oil and remaining herb mixture. Add the remaining bay leaf, and mix well.

Roast the chicken until the juices run clear when the chicken is pierced in the thickest part of thigh, basting the chicken with pan juices and turning the vegetables occasionally, about 1 hour 15 minutes. Transfer the chicken to a platter. Using a slotted spoon, transfer the vegetables to the platter with the chicken. Discard the bay leaf. Tent with aluminum foil to keep warm.

Pour the pan juices into a large glass measuring cup; spoon off the fat from the top. Add enough broth to measure 2 cups. Add the vinegar to roasting pan; set over two burners and bring to boil over medium heat, scraping up any browned bits. Boil until reduced to a glaze, about 4 minutes. Add the broth mixture and boil until reduced to a 1/2 cup, about 10 minutes. Reduce the heat to low and whisk in the butter 1 piece at a time. Season the sauce to taste with salt and pepper. Stir in the parsley. Pour the sauce over the chicken and vegetables, and serve. Makes 4 servings.

Source: Adapted from The Bon Appétit, by Barbara Fairchild (John Wiley & Sons Inc., $34.95)