Herb Roasted Chicken with baby vegetables
"I don't remember where this recipe came from. I've been making it for at least 20 years. I make it when I want to impress someone. Everyone thinks it's delicious, and it's so easy."
- Ready In:
- 2hrs
- Ingredients:
- 12
- Serves:
-
4-6
ingredients
- 1 roasting chicken
- 1⁄2 teaspoon salt
- 2 tablespoons parsley
- 1⁄2 teaspoon rosemary
- 1⁄2 teaspoon black pepper
- 1⁄2 teaspoon thyme
- 1⁄4 teaspoon paprika
- 2 lbs small red potatoes
- baby carrots
- 3 stalks celery
- 2 large sweet onions, cut in chunks
- 1⁄4 cup white wine
directions
- Remove giblets, rinse chicken and pat dry.
- Combine all herbs and spices in a small bowl, blend.
- Spread half of herb mixture in cavity of chicken.
- Spread the remaining mixture over outside of chicken.
- Quarter or halve red potatoes, cut celery in large chunks and combine potatoes, carrots, celery, and onion chunks.
- Arrange vegetables around chicken in a roasting pan.
- Pour wine into bottom of roaster.
- Roast covered at 350 degrees 1 1/2 hours basting occasionally and adding more wine if necessary to make"sauce".
- Uncover last 15-20 minutes to brown skin.
- This makes a wonderful sauce to spoon over the carved meat and veggies.
- Any leftover"sauce" when defatted and used with leftover chicken makes a wonderful base for chicken soup.
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RECIPE SUBMITTED BY
deanna c
Houston, PA
I live in Houston, PA. I grew up here and moved back here after my husband died. I am still trying to get on my feet, but I am doing it, verrrry slowly. I love to cook, and that's how I met my husband. My favorite cookbook is "How to Cook Everything" But I use "Better Homes and Gardens" quite often. Sorry, I am going by the hints list to fill this out! LOL! I have one very bad but very pretty little kitty named Echo, but who my husband had nicknamed "Satan"! LOL! I guess my pet peeve is people who mumble (I'm a customer service rep on the phone all day) If I had a month off work I'd read and eat potato chips, and probably wouldn't get out of the bed!
