We debated going out for Sunday dinner versus staying home. If we stayed home, it meant devoting much of the afternoon to meal preparation. Neither choice seemed satisfactory. Fortunately, we found this recipe that allowed us a home-cooked meal with minimal preparation and clean-up. Here was the entire meal in one fell swoop. Our choice for the white wine was a California Chardonnay. When we decided to roast two chickens at once, there was the added bonus of roasted chicken leftovers for a weeknight dinner.
Thank you to Martha Stewart for this easy, delicious gem. You can find the link here. Placing the potatoes around the edges of the pan is smart; the potatoes cooked through nicely and yet were neither mushy nor soggy. In our research, we also came across Thomas Keller’s tip to use an entire tablespoon of salt on the skin of each chicken. This makes the skin crisp up nicely in the oven. Bon appetit!
1 whole chicken (3 1/2 to 4 pounds), rinsed and patted dry
Coarse salt and 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 lb. small red potatoes, any large ones halved
1 tsp extra-virgin olive oil
1/2 cup dry white wine
Preheat oven to 450º F. 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 165º F.), about 1 hour.
Prep Time: 10 minutes
Total Time: 70 minutes