Poulet Grand-Mere Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 whole free range chicken split in half
2 lbs. small new potatoes
1 lb. whole cremini mushrooms
2 large carrots, roughly chopped into 1/2" pieces
2 onions, peeled & cut into 1" wedges
10 cloves of garlic
1 1/2 c. white wine
1/2 c. Leccino EVOO
4" sprig of fresh rosemary
Sea salt & fresh ground pepper to taste
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Directions: |
Directions:Preheat over to 350º.
Thoroughly whisk EVOO with wine. In a 9x13 roasting pan, toss all of the prepared vegetables with half the wine marinade & season liberally with salt & pepper. Sprinkle half the rosemary leaves over the vegetables.
Rinse & pat dry chicken halves. Position a roasting rack above the vegetables. Place chicken in a large bowl & pour remaining wine marinade over chicken, being sure to coat all pieces thoroughly. Season chicken liberally with salt & pepper on both sides & arrange, skin side up, on rack above vegetables.
Roast chicken & vegetables for 45-60 minutes until the vegetables are tender & the largest pieces of chicken register an internal temp of 165º. |
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Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:1 hour 20 minutes |
Personal
Notes: |
Personal
Notes: Serve the amazing pan juices with a side of noodles, quinoa or rice & make sure you have plenty of crusty bread on hand to sop up the juices. This is a great one dish meal!
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