Roast Chicken & Potatoes With Vegetable Puree Recipe


MethodMain Ingredient


 Butter/Margarine1⁄8 Pound
 Thin skinned potatoes1 1⁄4 Pound, scrubbed and cut in half (1 1/2- To 2-Inch Diameter)
 Onion1 Small, cut in half
 Carrot1 Small, quartered
 Minced rosemary/1/2 teaspoon dry rosemary1 Teaspoon
 Garlic cloves1⁄2 Cup (8 tbs)
 Broiler fryer chicken4 1⁄2 Pound
 Regular strength chicken broth1 Cup (16 tbs)
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 5421 Calories from Fat 3190

% Daily Value*

Total Fat 355 g545.9%

Saturated Fat 117.5 g587.5%

Trans Fat 0 g

Cholesterol 1652.7 mg

Sodium 2520.7 mg105%

Total Carbohydrates 145 g48.5%

Dietary Fiber 18.1 g72.5%

Sugars 13.8 g

Protein 399 g798%

Vitamin A 255.9% Vitamin C 297.9%

Calcium 49% Iron 137.2%

*Based on a 2000 Calorie diet


Place butter, potatoes (cut side down), onion, carrot, rosemary, and garlic in a 9-by 13-inch pan.
Discard excess fat from chicken.
Rinse chicken, pat dry, and set on vegetables.
Bake in a 400° oven until chicken is no longer pink at thigh bone (cut to test), about 1 hour.
Brush chicken with pan juices after the first 30 minutes.
Supporting chicken with 2 forks, tilt it to drain juices from cavity into the pan.
Place chicken, potatoes, and half the garlic on a platter; keep warm.
Scrape onion, carrot, remaining garlic, and juices into a food processor or blender; whirl to puree smoothly, adding enough broth to make a pourable sauce; serve from a small bowl.
Carve chicken and serve meat and vegetables with the pureed sauce; add salt and pepper to taste.