Chicken Roasted over Vegetables
Recipe courtesy of the National Chicken Council.
1 (3 1/2-pound) whole broiler-fryer
1 lemon, sliced
1 medium onion, peeled and quartered
3 thyme sprigs
Kosher or coarse salt and freshly ground black pepper to taste
3 medium leeks, white part only, washed carefully and thinly sliced
2 carrots, peeled and cut into thin sticks or rounds
6 red potatoes, quartered
6 medium turnips, 2 medium rutabaga or 4 medium parsnips, peeled and cut into thin sticks*
12 ounces (1 1/2 cups) dry white wine
1 (14-ounce) can chicken broth
- Preheat the oven to 425°F (220°C).
- 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, turnips and/or rutabaga 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 (82.2°C). 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.
Makes 4 servings.
*Or any combination of these vegetables, enough to yield 6 cups.
Recipe and photograph provided courtesy of the National Chicken Council. Used with permission.