I bought some great vegetables at Sprouts on Thursday so of course I scoured the web for a roast chicken recipe that would compliment my veggies.
This one on the Whole Foods site called to me and I had to give it a try. The aroma coming from the oven while this was roasting is heavenly. It browned to a great color and the vegetables are all soft. I added some extra veggies too just because I had them and wanted to use them. This was so delicious – the chicken and veggies were so tender. We all went for seconds.
(The two spots on my chicken are the potato skins from when I basted the chicken. And I don’t know if you can tell but I cooked the chicken breast-side down. Yes by accident.)
2 sprigs rosemary
1 (4- to 5-pound) whole chicken
10 small red potatoes, halved (I used some red and some small white potatoes)
3 large carrots, cut into large chunks
1 yellow onion, cut in 6 wedges
1 (1/2-pound) yam, peeled and cut into large chunks (I used 2 sweet potatoes)
1 cup low-sodium chicken broth
1 cup white wine (I didn’t have wine so I doubled up the broth)
2 tablespoons extra virgin olive oil
Salt and pepper to taste
1 squash (my addition here)
Preheat oven to 425°F.
Pierce lemon all over with a fork. Place whole lemon and rosemary sprigs into cavity of chicken. Truss chicken with butchers’ twine and place breast-side up in a large roasting pan. Arrange potatoes, carrots, onions, sweet potatoes and squash around the chicken. Pour broth over chicken and vegetables, then drizzle chicken with oil and sprinkle with salt and pepper. Cover chicken tightly with foil and roast chicken and vegetables for 30 minutes.
Reduce to 350°F. Remove foil and set aside for later use. * I added more broth here to make sure the veggies stayed moist. Continue to roast chicken, basting periodically, for 1 1/2 hours more. Transfer chicken to a platter and set aside to let rest for 20 minutes. While chicken is resting, cover vegetables with reserved foil and continue to roast for 20 minutes more.
Carve chicken and serve alongside the roasted vegetables, drizzled with pan juices, if you like.
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