Saturday, November 20, 2010

Herb-roasted chicken and vegetables

I made this a few nights ago, when I got in the early Thanksgiving spirit.  It was so rustic; the chicken was juicy and the vegetables were delish. The great thing about it is that you can take a few minutes to prepare then all you have to do is let it roast, you don't need tons of pans and dishes.

Herb-roasted Chicken and Vegetables
- 1 whole chicken, 4 lbs, rinsed and patted dry
- coarse salt and ground pepper
- 1/2 bunch thyme
- 1/2 bunch parsley
- 2 leeks, halved lengthwise, then crosswise
- 3 medium carrots, cut into 3 inch lengths
- 1 lb small red potatoes, halved
- 1 tsp olive oil
- 1/2 cup dry white wine

Preheat oven to 450 F. Season chicken inside and out with salt and pepper and place in roasting pan. Stuff thyme and parsley in cavity.

In a large bowl, toss leeks, carrots and potatoes with oil and season with salt, pepper, and a little bit of garlic powder. Scatter vegetables around chicken and pour white wine into pan.

Roast until chicken is golden brown and juices run clear, about 1 hour.

Source: Everyday Food, November 2010

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