Roast Chicken
Adapted from Martha Stewart
4
10 minutes
1 hours
Ingredients
1 whole chicken (3 ½ to 4 pounds), rinsed and patted dry
2 tablespoons Seafood & Chicken seasoning
½ bunch thyme
½ bunch parsley
2 leeks (white and light-green parts only), halved lengthwise, then crosswise, and rinsed well
3 medium carrots, cut into 3-inch lengths
1 pound small red potatoes, any large ones halved
1 teaspoon extra-virgin olive oil
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.