Roasted Chicken on a Bed of Winter Vegetables

• From: National Chicken Council

Ingredients

• 3 1/2 lb broiler-fryer chicken

• 1 lemon, sliced

• 1 med onion, peeled and quartered

• 3 sprigs thyme

• Kosher salt and freshly ground black pepper to taste

• 3 med leeks, white part only, washed carefully and thinly sliced

• 2 carrots, peeled and cut into thin sticks or rounds

• 6 red potatoes, quartered

• 4 med parsnips, peeled and cut into thin sticks

• 1 1/2 cups dry white wine

• 1 14 oz can chicken broth

This classic is a winter favorite, a whole roasted chicken cooks alongside root vegetables.

Directions

• Preheat the oven to 425°F.
• Rinse chicken thoroughly. Put lemon, onion, and thyme into the cavity of the chicken. Sprinkle the skin of the chicken liberally with salt and pepper.
• Scatter the leeks, carrots, potatoes, and parsnips over the bottom of a roasting pan. Sprinkle the vegetables with salt and pepper.
• Set the chicken on top of the vegetables. Pour white wine and chicken broth over chicken and vegetables.
• Roast the chicken for 1 hour until the skin is browned, the juices at the joint of the thigh run clear when pierced with a knife, and a thermometer inserted into the flesh of the thigh registers 180 F. Stir vegetables and baste chicken with juices occasionally during cooking.
• Transfer the chicken to a cutting board. Lift the vegetables into a serving bowl and pour or ladle the juices into a pitcher or gravy boat. Carve the chicken and serve with vegetable juices.