Roasted Chicken with Vegetables

October 18, 2010

Roasted Chicken with Vegetables

I found this recipe on the Whole Foods website and it meets my two criteria for a great recipe: (1) good (2) easy. Dad liked it so much that he suggested having it for Thanksgiving but I’m afraid there would be a mutiny in RI. 

Ingredients:
1 lemon
2 sprigs fresh rosemary
1 4 to 5 lb frying chicken
4 carrots, peeled and cut into large chunks
1 onion, cut into 6 wedges
2 small yams, peeled and cut into chunks
1 fennel bulb, peeled and sliced
4 cloves garlic, peeled and slightly flattened with side of knife
1 cup chicken broth
1 cup white wine
2 tbsp extra virgin olive oil
salt and pepper

Steps:
Preheat oven to 425.

Wash chicken.  Pierce lemon all over with a fork.  Place lemon and rosemary sprigs into cavity of chicken.  Skewer skin flaps to close cavity and tie legs together with cooking twine.  Place chicken breast-side up in large roasting pan.  Arrange vegetables around the chicken.  Pour broth and wine over chicken and vegetables, then drizzle chicken with olive oil and sprinkle with salt and pepper.  Cover chicken tightly with foil and roast chicken and vegetables for 30 minutes.

Reduce heat to 350.  Remove foil and save for later.  Continue to roast chicken, basting chicken and vegetables every 20 to 25 minutes, for 1.5 hours more.  Test chicken to make sure it’s done; if not cook it a little longer.  Transfer chicken to a platter and set it aside to rest for 20 minutes.  Cover vegetables with reserved foil and continue to roast for 20 minutes more.

Carve chicken and serve with the roasted vegetables, drizzled with pan juices.

Notes:  I made mashed potatoes to go with this too just to make it even homier, and a simple green salad goes well too.  I bumped up the temp to 375 for the last half hour or so because my chicken was on the larger side and was taking too long to cook.  Don’t skip the lemon and rosmary – they add a wonderful flavor to the meat.

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