Whole Roasted Chicken WITH ROASTED POTATOES, CARROTS, AND BR

Ingredienti

One 4-pound whole chicken

1 tablespoon olive oil

1½ teaspoons kosher salt % teaspoon coarsely ground black pepper

1½ pounds baby potato medley or tricolored baby potatoes

6 large tricolored carrots, trimmed and cut into thirds, or 4 cups tricolored baby carrots

1 medium yellow onion, quartered

4 tablespoons (/2 stick) unsalted butter

¼ cup good-quality dry white wine

2 garlic cloves, chopped

Grated zest of 1 lemon

V tablespoon Fresh lemon juice / teaspoon garlic salt

1 bunch broccolini or

1 broccoli head, çut into 1-inch florets tablespoon minced fresh parsley

Istruzioni

V tablespoon Fresh lemon juice

1. Preheat the oven to 425°F.

7. Lie the legs of the chicken together with kitchen string. Place the chicken in the center of a sheet pan. Rub the skin with the oil and sprinkle evenly with the salt and pepper. Arrange the potatoes, carrots, and onion quarters around the chicken

3. In a small saucepan, melt the butter over medium heat. Stir in the wine, garlic, lemon zest, lemon juice, and garlic salt and cook for 1 minute. Drizzle half the wine sauce over the vegetables, tossing to coat.

4. Bake for 35 minutes. Reduce the oven temperature to 325°F, add the broccolini to the/pan, and bake until an instant-read thermometer inserted into a thick thigh registers 165°F, 40 to 45 minutes. Baste the chicken with the remaining/wine sauce in the last 10 minutes of cooking.

5. Remove the pan from the oven, tent the chicken and vegetables with foil, and let it sit for 15 minutes. Cut the chicken into slices to serve, or serve family style, cutting the chicken into 8 pieces.

6. Sprinkle the vegetables with the parsley.

Makes 4 servings

TIP: Serve the chicken and vegetables with a petite salad.