Herb-Roasted Chicken and Vegetables

Name: Herb-Roasted Chicken and Vegetables
Prep time: 10 min
Total time: 70 min
Ingredients: 1 whole chicken (3 ½ to 4 pounds), rinsed and patted dry; Coarse salt and ground pepper; 0.5 bunch thyme; 0.5 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; 0.5 cup dry white wine

3.4

(290)

7 Reviews

By

Martha Stewart Test Kitchen

Updated on January 19, 2021

Prep Time:

10 mins

Total Time:

1 hr 10 mins

Servings:

4

Stuffing the roast chicken with fresh herbs infuses it with flavor; the high oven temperature yields crisp skin and juicy meat. Throw carrots and other vegetables in and it becomes a one-pot dinner!

Ingredients

1 whole chicken (3 ½ to 4 pounds), rinsed and patted dry
Coarse salt and ground pepper
½ bunch thyme
½ 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
½ cup dry white wine

Directions

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.