Roast Chicken & Potatoes With Vegetable Puree
|Thin skinned potatoes||1 1⁄4 Pound, scrubbed and cut in half (1 1/2- To 2-Inch Diameter)|
|Onion||1 Small, cut in half|
|Carrot||1 Small, quartered|
|Minced rosemary/1/2 teaspoon dry rosemary||1 Teaspoon|
|Garlic cloves||1⁄2 Cup (8 tbs)|
|Broiler fryer chicken||4 1⁄2 Pound|
|Regular strength chicken broth||1 Cup (16 tbs)|
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.