Harvest Chicken with Vegetables & Roasted Potatoes Recipe
Ingredients
| 4 to 6 red thin-skinned potatoes, each 2 to 3 inches in diameter | ||
| Whole chicken | 4 pound | |
| 3 large carrots, cut into 1 1/2-inch chunks | ||
| 4 small pattypan squash | ||
| 3 medium-size crookneck squash, cut into 1 1/2-inch chunks | ||
| 2 large red or green bell peppers, seeded and cut into eighths | ||
| Garlic | 2 Clove (5gm), quartered | |
| Onion | 1 Large, quartered | |
| 10 fresh rosemary sprigs (each about 6 inches long) or 1 teaspoon dry rosemary | ||
| 6 to 8 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, if desired.
Discard lumps of fat.
Rinse chicken inside and out, then pat dry.
Place, breast down, in a shallow roasting pan (not on a rack).
Arrange carrots, pattypan squash, crookneck squash, bell peppers, garlic, and onion around chicken.
Lay 4 of the rosemary sprigs on vegetables (or sprinkle with all the dry rosemary).
Roast chicken and vegetables, uncovered, for 30 minutes; stir vegetables occasionally.
Turn chicken over and continue to roast until a meat thermometer inserted in thickest portion of thigh (not touching bone) registers 185°F or until meat near thighbone is no longer pink when slashed (30 to 45 more minutes).
Add tomatoes during last 10 minutes of cooking.
Transfer chicken to a large platter; carefully lift vegetables from pan with a slotted spoon and mound alongside chicken.
Arrange remaining 6 rosemary sprigs around chicken.
Skim and discard fat from pan juices; spoon juices over vegetables.
Remove chicken neck and giblets; reserve for other uses, if desired.
Discard lumps of fat.
Rinse chicken inside and out, then pat dry.
Place, breast down, in a shallow roasting pan (not on a rack).
Arrange carrots, pattypan squash, crookneck squash, bell peppers, garlic, and onion around chicken.
Lay 4 of the rosemary sprigs on vegetables (or sprinkle with all the dry rosemary).
Roast chicken and vegetables, uncovered, for 30 minutes; stir vegetables occasionally.
Turn chicken over and continue to roast until a meat thermometer inserted in thickest portion of thigh (not touching bone) registers 185°F or until meat near thighbone is no longer pink when slashed (30 to 45 more minutes).
Add tomatoes during last 10 minutes of cooking.
Transfer chicken to a large platter; carefully lift vegetables from pan with a slotted spoon and mound alongside chicken.
Arrange remaining 6 rosemary sprigs around chicken.
Skim and discard fat from pan juices; spoon juices over vegetables.
Chef
