CRISP OVEN ROASTED CHICKEN WITH ROSEMARY POTATOES

CRISP OVEN ROASTED CHICKEN WITH ROSEMARY POTATOES image

Yield 4 people

Number Of Ingredients 11

1 (3-pound) chicken
Salt and freshly ground pepper
2 sprigs fresh rosemary
½ lemon
2 tablespoons unsalted butter, melted
2 carrots, coarsely chopped
2 stalks celery, coarsely chopped
1 large onion, coarsely chopped
¾ cup white wine
¾ chicken stock
2 tablespoons chopped flat-leaf parsley

Steps:

1.Season chicken cavity with salt and pepper, add rosemary, and squeeze in lemon juice. Leave squeezed lemon half inside cavity. Place chicken on a cake rack over a plate, and leave uncovered in refrigerator overnight. 2. Preheat oven to 450° F. 3. Add 1 Tbsp of the butter in the bottom of shallow roasting pan just large enough to hold the chicken. Add carrots, celery and onion. Brush remaining butter over chicken, and put it breast up on the vegetables. Put pan in oven with legs facing toward back of oven. 4. Adjust heat down to 400° F., and roast until skin is rich brown, and leg moves easily in the socket, about 1 hour and 20 min, basting with pan drippings every 20 min. Place Oven Roasted Potatoes in oven after 15 to 20 min. After chicken has roasted for 1 hour, pour wine and stock over vegetables, and continue roasting until chicken is done. 5. Turn oven off, transfer chicken to a platter, and keep warm in oven while finishing sauce. Scrape vegetables and pan drippings into a food processor and purée until almost smooth. Season to taste with salt and pepper, then stir in parsley. 6. Cut chicken into serving pieces, and put on plates or serving platter. Spoon on a small amount of sauce and pass remainders at table.