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Home-Style Roasted Chicken with Vegetables Recipe

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This recipe for Home-Style Roasted Chicken with Vegetables, by , is from A Girlfriends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

The Zangari Family
Added: Saturday, May 13, 2006


1 lemon
2 rosemary sprigs
4-5lb. roasting chicken
3 large carrots, peeled, cut into 2" lengths
1/2 lb. yams, peeled and cut 1" pieces
10 small red potatoes, cut in half
1 yellow onion, peeled, cut in 6 wedges
1c. white wine
1c. chicken broth
2T. extra virgin olive oil
Sea salt, to taste
ground pepper, to taste

Preheat oven to 425 degrees.
Pierce lemon all over with fork. Place whole lemon/rosemary sprigs into chicken cavity. Truss chicken and place breast side up in roasting pan. Arrange vegetables around chicken. Pour wine and chicken broth over chicken and vegetables. Drizzle chicken with olive oil and sprinkle with sea salt and pepper to taste.
Cover chicken tightly with foil. Roast chicken 30 minutes.
Reduce oven to 350 degrees. Remove foil, setting it aside and continue roasting for 1 1/2 more hours, basting periodically. Remove chicken to a platter and allow it to rest 20 minutes. While chicken is resting, cover vegetables with foil and continue to roast for 20 minutes.




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