Roast Chicken
Servings
4
Prep Time
10 minutes
Cook Time
1 hour
Ingredients
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1 whole chicken (3 ½ to 4 pounds), rinsed and patted dry
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2 tablespoons Seafood & Chicken seasoning
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½ bunch thyme
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½ bunch parsley
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2 leeks (white and light-green parts only), halved lengthwise, then crosswise, and rinsed well
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3 medium carrots, cut into 3-inch lengths
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1 pound small red potatoes, any large ones halved
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1 teaspoon extra-virgin olive oil
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½ cup dry white wine
Directions
Preheat oven to 450°F. Rub chicken with oil, then season chicken inside and out with Seafood & Chicken, and place in a roasting pan. Stuff thyme and parsley in cavity.
In a large bowl, toss leeks, carrots, and potatoes with oil; season with Seafood & Chicken. Scatter vegetables around chicken, arranging potatoes at edges of pan; pour wine into pan.
Roast until chicken is golden brown and juices run clear when pierced between breast and leg (an instant-read thermometer inserted in thickest part of a thigh, avoiding bone, should read 165°F), about 1 hour.
Supermarket
Fair Trade