Herb-Roasted Chicken and Vegetables
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Everyday Food, November 2010
- Prep Time 10 minutes
- Total Time 1 hour, 10 minutes
- Yield Serves 4
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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
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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 Note
To keep herbs fresh for a whole week, wrap them in damp paper towels and store in a plastic bag in the refrigerator.
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Mexican dishes
This is THE recipe. The chicken was moist and the skin crispy. I basted it a few times and just used what ever veggies I had. This will be my new go to roast chicken recipe, and I've tried Ina's, Julia's and Pepin's.
Excellent! I added rosemary to the cavity. I also added a dab of butter onto the chicken after the cooking, then tented it with foil and let it rest for 15 minutes (Thomas Keller's famous roast chicken recipe). The chicken, the vegetable and the sauce were perfect and totally infused with the herbs (fresh from my garden). Presentation was beautiful. I would serve this for company.
My vegetables, especially the leeks, burned. Any tips to prevent this in the future?
Staple roasted chicken recipe.
I added all kinds of veggies to the pan to roast as well. All in all, excellent!
Staple roasted chicken recipe.
I added all kinds of veggies to the pan to roast as well. All in all, excellent!
The skin did turn out nice and crispy, and the wine added nice flavor. I used a 5 lb chicken, and if I make this again, I'd definitely use something smaller than that!
http://meganskitchenadventures.blogspot.com/2011/01/herb-roasted-chicken...