Harvest Chicken With Vegetables & Roasted Potatoes
|Thin skinned potatoes||5 , scrubbed (Each 2 To 3 Inches In Diameter)|
|Broiler fryer chicken||1|
|Carrots||3 Large, cut into 1 1/2-inch chunks|
|Pattypan squash||5 Small|
|Crookneck squash||3 Medium, cut into 1 1/2-inch chunks|
|Red bell peppers/Green bell peppers||2 Large, stemmed, seeded, and cut into eighths|
|Garlic||2 Clove (10 gm), quartered|
|Onion||1 Large, quartered|
|Fresh rosemary sprigs/1 teaspoon dry rosemary||12 (Each About 6 Inches Long)|
|Cherry tomatoes||12 , stemmed|
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.
Pull off and discard lumps of fat.
Rinse chicken inside and out, then pat dry.
Place, breast up, in a 12- by 15-inch roasting pan (not on a rack).
Arrange carrots, pattypan squash, crookneck squash, bell peppers, garlic, and onion around chicken.
Lay 4 or 5 of the rosemary sprigs on vegetables (or sprinkle with all the dry rosemary).
Roast chicken and vegetables, uncovered, in oven with potatoes until a meat thermometer inserted in thickest part of chicken thigh (not touching bone) registers 185°F or until meat at thighbone is no longer pink (cut to test), 1 to I 1/4 hours.
Add tomatoes during last 10 minutes of cooking.
Stir vegetables around chicken several times to moisten with pan drippings.
Transfer chicken to a large platter; carefully lift vegetables from pan with a slotted spoon and mound alongside chicken.
Place potatoes on platter.
Garnish with remaining rosemary sprigs.
Skim and discard fat from pan juices; spoon juices over vegetables.