Harvest Chicken with Vegetables & Roasted Potatoes
|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|
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.