Miracle Chicken

Well folks, it can be done...chicken that is! Forgot that lovely little whole chicken was hanging out in the fridge again? It's 4:00pm, which is too late to cook it, right? Wrong! Try this amazingly simple and delicious recipe for that bird. Here's the kicker...it only takes 1 hour!

Herb Roasted Chicken and Vegetables

 

1 whole chicken (3 1/2 to 4 pounds), rinsed and patted dry

coarse salt and pepper

1/2 bunch thyme

1/2 bunch parsley

2 leeks halved lengthwise (I used Trader Joes frozen, sliced leeks)

3 medium carrots, cut into 3 inch lengths

1 pound small red potatoes (bigger ones halved)

olive oil

1/2 cup dry white wine

 

Preheat oven to 450 degrees. Season chicken inside and out with salt and pepper and place in roasting pan. Stuff thyme and parsley in cavity.

In large bowl, toss veggies with olive oil and season with salt and pepper. Scatter veggies around chicken, arranging potatoes at edges of pan; pour wine into pan.

Roast until chicken is golden brown and juices run clear (165 degrees). Cook about an hour.