Thursday, September 25, 2008

Recipe Round Up - Roasted French Whole Chicken

My recipe choice this week is French Roasted Whole Chicken with Winter Veggies. Simple enough for a weeknight dinner, and delicious enough to serve at a dinner party. After you make this chicken, you will no longer overpay for a shriveled up roasted chicken you buy at the grocery. You will be surprised how delicious this is!!!

1 (4-5 pound) whole chicken. Washed with water and dried completely.
2 tablespoons Herb de Provence (in the herb & spice section)
1 butternut squash, peeled and cubed
5 carrots, peeled, seeded, and cubed
1 sweet potato, peeled and cubed
1 cup white wine
1/2 cup chicken broth
5 whole. peeled garlic cloves
1 tablespoon olive oil
2 1/2 tablespoons kosher salt
Ground pepper
1 apple; quartered
1 lemon; cut in half

Preheat oven to 450 degrees.In a large roasting pan, mix the chopped vegetables, garlic cloves, wine, and chicken broth together. Season with 1 1/2 tablespoons of kosher salt and ground pepper. Add the roasting rack. Place the chicken on top and rub 1 tablespoon olive oil, herbs de provence, and 1 tablespoon kosher salt on the chicken.  Stuff the inside of the chicken with the apple and lemon. Cook, uncovered, for 45 minutes. Then, lower the temperature to 350 degrees and cook for 1 1/2 hours. Let rest for 10 minutes after you remove the chicken.  Mix the vegetables together and taste for seasoning. ENJOY!!

No comments: