Herb-Roasted Chicken and Vegetables

Stuffing the chicken with fresh herbs infuses it with flavor; the high oven temperature yields crisp skin and juicy meat.

  • Prep:
  • Total Time:
  • Servings: 4
Herb-Roasted Chicken and Vegetables

Source: Everyday Food, November 2010

Ingredients

  • 1 whole chicken (3 1/2 to 4 pounds), rinsed and patted dry
  • Coarse salt and ground pepper
  • 1/2 bunch thyme
  • 1/2 bunch parsley
  • 2 leeks (white and light-green parts only), halved lengthwise, then crosswise, and rinsed well
  • 3 medium carrots, cut into 3-inch lengths
  • 1 pound small red potatoes, any large ones halved
  • 1 teaspoon extra-virgin olive oil
  • 1/2 cup dry white wine

Directions

  1. Preheat oven to 450 degrees. Season chicken inside and out with salt and pepper and place in a roasting pan. Stuff thyme and parsley in cavity. In a large bowl, toss leeks, carrots, and potatoes with oil; season with salt and pepper. Scatter vegetables around chicken, arranging potatoes at edges of pan; pour wine into pan. Roast until chicken is golden brown and juices run clear when pierced between breast and leg (an instant-read thermometer inserted in thickest part of a thigh, avoiding bone, should read 165 degrees), about 1 hour.

Cook's Notes

To keep herbs fresh for a whole week, wrap them in damp paper towels and store in a plastic bag in the refrigerator.

Reviews

Be the first to comment!