Roast Chicken & Potatoes With Vegetable Puree Recipe
Ingredients
1/4 cup (1/8 lb.) butter or margarine
1 1/4 pounds thin-skinned potatoes (1 1/2- to 2-in. diameter), scrubbed and cut in half
1 small onion, cut in half
1 small carrot, quartered
1 teaspoon minced fresh or 1/2 teaspoon dry rosemary
1/2 cup garlic cloves
1 broiler-fryer chicken (4 to 4 1/2 lb.) 3/4 to 1 cup regular-strength chicken broth
Salt and pepper
Directions
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.
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.
Questions, Comments and Reviews
Related Recipes
By Same Chef
Chef
