Home-Style Roasted Chicken with Vegetables

Serves 6

Enjoy the inviting aroma of roasted chicken infused with a subtle zest of lemon and fragrant rosemary. Yam, carrots and red potatoes bring seasonal color and nutrition to this deliciously tender chicken dish. Serve with a fresh green salad and dinner rolls, if you like.

Ingredients

1 lemon
2 sprigs rosemary
1 (4- to 5-pound) whole chicken
10 small red potatoes, halved
3 large carrots, cut into large chunks
1 yellow onion, cut in 6 wedges
1 (1/2-pound) yam, peeled and cut into large chunks
1 cup low-sodium chicken broth
1 cup white wine
2 tablespoons extra virgin olive oil
Salt and pepper to taste

Method

Preheat oven to 425°F.

Pierce lemon all over with a fork. Place whole lemon and rosemary sprigs into cavity of chicken. Truss chicken with butchers' twine and place breast-side up in a large roasting pan. Arrange potatoes, carrots, onions, and yams around the chicken. Pour both and wine over chicken and vegetables, then drizzle chicken with oil and sprinkle with salt and pepper. Cover chicken tightly with foil and roast chicken and vegetables for 30 minutes.

Reduce to 350°F. Remove foil and set aside for later use. Continue to roast chicken, basting periodically, for 1 1/2 hours more. Transfer chicken to a platter and set aside to let rest for 20 minutes. While chicken is resting, cover vegetables with reserved foil and continue to roast for 20 minutes more.

Carve chicken and serve alongside the roasted vegetables, drizzled with pan juices, if you like.

Nutrition

Per serving: 830 calories (350 from fat), 39g total fat, 10g saturated fat, 170mg cholesterol, 440mg sodium, 63g total carbohydrate (7g dietary fiber, 7g sugar), 48g protein

http://www.wholefoodsmarket.com/recipes/1008