Harvest Chicken With Vegetables & Roasted Potatoes Recipe
Ingredients
| 4 or 5 red thin-skinned potatoes, each | ||
| 2 to 3 inches in diameter, scrubbed | ||
| 1 broiler-fryer chicken | ||
| 3 large carrots, cut into 1 1/2-inch chunks | ||
| 4 or 5 small pattypan squash | ||
| 3 medium-size crookneck squash, cut into 1 1/2-inch chunks | ||
| 2 large red or green bell peppers, stemmed, seeded, and cut into eighths | ||
| Garlic | 2 Clove (5gm), quartered | |
| Onion | 1 Large, quartered | |
| 10 to 12 fresh rosemary sprigs (each about 6 inches long) or 1 teaspoon dry rosemary | ||
| 8 to 12 cherry tomatoes, stemmed | ||
Directions
Pierce potatoes in several places and set on rack in oven as it preheats to 375°.
Remove chicken neck and giblets; reserve for other uses.
Pull off and discard lumps of fat.
Rinse chicken inside and out, then pat dry.
Place, breast up, in a 12- by 15-inch roasting pan (not on a rack).
Arrange carrots, pattypan squash, crookneck squash, bell peppers, garlic, and onion around chicken.
Lay 4 or 5 of the rosemary sprigs on vegetables (or sprinkle with all the dry rosemary).
Roast chicken and vegetables, uncovered, in oven with potatoes until a meat thermometer inserted in thickest part of chicken thigh (not touching bone) registers 185°F or until meat at thighbone is no longer pink (cut to test), 1 to I 1/4 hours.
Add tomatoes during last 10 minutes of cooking.
Stir vegetables around chicken several times to moisten with pan drippings.
Transfer chicken to a large platter; carefully lift vegetables from pan with a slotted spoon and mound alongside chicken.
Place potatoes on platter.
Garnish with remaining rosemary sprigs.
Skim and discard fat from pan juices; spoon juices over vegetables.
Remove chicken neck and giblets; reserve for other uses.
Pull off and discard lumps of fat.
Rinse chicken inside and out, then pat dry.
Place, breast up, in a 12- by 15-inch roasting pan (not on a rack).
Arrange carrots, pattypan squash, crookneck squash, bell peppers, garlic, and onion around chicken.
Lay 4 or 5 of the rosemary sprigs on vegetables (or sprinkle with all the dry rosemary).
Roast chicken and vegetables, uncovered, in oven with potatoes until a meat thermometer inserted in thickest part of chicken thigh (not touching bone) registers 185°F or until meat at thighbone is no longer pink (cut to test), 1 to I 1/4 hours.
Add tomatoes during last 10 minutes of cooking.
Stir vegetables around chicken several times to moisten with pan drippings.
Transfer chicken to a large platter; carefully lift vegetables from pan with a slotted spoon and mound alongside chicken.
Place potatoes on platter.
Garnish with remaining rosemary sprigs.
Skim and discard fat from pan juices; spoon juices over vegetables.
Chef
