HERB-ROASTED CHICKEN AND VEGETABLES

By curly

Wow is this delicious and easy!. Flip the chicken so the breast side is down and all of the flavor ends up in the breasts and they are moist too.

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
• Read more at Marthastewart.com: Herb-Roasted Chicken and Vegetables - Martha Stewart Recipes

Preparation

Step 1

1. Preheat oven to 450 degrees.

2. Season chicken inside and out with salt and pepper and place in a roasting pan. Stuff thyme and parsley in cavity.

3. In a large bowl, toss leeks, carrots, and potatoes with oil; season with salt and pepper.

4. Scatter vegetables around chicken, arranging potatoes at edges of pan; pour wine into pan.

5. 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.