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Roast Chicken & Potatoes With Vegetable Puree

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  Butter/Margarine 1⁄8 Pound
  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)
  Salt To Taste
  Pepper To Taste

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.

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Roast Chicken & Potatoes With Vegetable Puree Recipe