Roast Chicken And Potatoes

Recipe Ingredients

1 1/4 lbs	567g / 20oz	Small thin-skinned potatoes - scrubbed and halved
		(each about 1 1/2 to 2 inches in diameter)
1		Onion - cut in half (small)
1		Carrot - quartered (small)
1/2 cup	118ml	Garlic cloves - peeled
1 teaspoon	5ml	Minced fresh rosemary
		(or 1/2 teaspoon dry rosemary)
1/4 cup	49g / 1.7oz	Butter or margarine - cut in small chunks
4 lbs	1816g / 64oz	Chicken - to 4 1/2 lbs, whole
3/4 cup	177ml	Regular-strength chicken broth - to 1 cup
		Salt and pepper - to taste

Recipe Instructions

Place potatoes (cut side down), onion, carrot, and garlic cloves in a 9- by 13-inch baking pan. Sprinkle with rosemary and dot with butter.

Reserve chicken neck and giblets for other uses; pull off and discard lumps of fat from chicken. Rinse chicken inside and out, pat dry, and place, breast side up, atop vegetables. Roast, uncovered, in a 400 degree oven for 30 minutes; brush chicken with pan juices. Return to oven. Continue to roast, basting often, until meat near thighbone is no longer pink; cut to test (30 to 45 minutes).

Tilt chicken to drain juices from cavity into pan. Transfer chicken, potatoes, and half the garlic to a platter; keep warm.

Scrape onion, carrot, remaining garlic, and pan juices into a food processor or blender; whirl until smoothly pureed, adding enough broth to make a pourable sauce. Pour sauce into a small serving bowl. Serve chicken and vegetables with sauce; add salt and pepper to taste. This recipe serves 4.

Source:
SUNSET POULTRY COOKBOOK by The Editors of Sunset Books and Sunset Magazine

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