Herb-Roasted Chicken and Vegetables

Name: Herb-Roasted Chicken and Vegetables
Prep time: 10 min
Total time: 1 min
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

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Prep Time: 10 minutes

Total: 1 hours, 10 minutes

Author : Martha Stewart

Ingredients

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1 whole chicken (3 1/2 to 4 pounds), rinsed and patted dryCoarse salt and ground pepper1/2 bunch thyme1/2 bunch parsley2 leeks (white and light-green parts only), halved lengthwise, then crosswise, and rinsed well3 medium carrots, cut into 3-inch lengths1 pound small red potatoes, any large ones halved1 teaspoon extra-virgin olive oil1/2 cup dry white wine

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Instructions

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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.