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Harvest Chicken With Vegetables & Roasted Potatoes

Chicken.delights's picture
Ingredients
  Red thin skinned potatoes 6 (3 inches in diameter)
  Whole chicken 4 Pound
  Carrots 3 Large, cut into 1 1/2 inch chunks
  Pattypan squash 4 Small
  Crookneck squash 3 Medium, cut into 1 1/2 inch chunks
  Bell peppers 2 Large, seeded and cut into eighths (red or green variety)
  Garlic 2 Clove (10 gm), quartered
  Onion 1 Large, quartered
  Fresh rosemary sprigs 10
  Cherry tomatoes 8 , stemmed
Directions

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, if desired.
Discard lumps of fat.
Rinse chicken inside and out, then pat dry.
Place, breast down, in a shallow roasting pan (not on a rack).
Arrange carrots, pattypan squash, crookneck squash, bell peppers, garlic, and onion around chicken.
Lay 4 of the rosemary sprigs on vegetables (or sprinkle with all the dry rosemary).
Roast chicken and vegetables, uncovered, for 30 minutes; stir vegetables occasionally.
Turn chicken over and continue to roast until a meat thermometer inserted in thickest portion of thigh (not touching bone) registers 185°F or until meat near thighbone is no longer pink when slashed (30 to 45 more minutes).
Add tomatoes during last 10 minutes of cooking.
Transfer chicken to a large platter; carefully lift vegetables from pan with a slotted spoon and mound alongside chicken.
Arrange remaining 6 rosemary sprigs around chicken.
Skim and discard fat from pan juices; spoon juices over vegetables.

Recipe Summary

Method: 
Roasted
Ingredient: 
Chicken

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