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Roast Chicken & Potatoes with Vegetable Puree

4 servings

1/4

cup butter or margarine

1 1/4

pounds small red potatoes, scrubbed and cut in half

1

small onion, cut in half

1

small carrot, quartered

1

teaspoon fresh rosemary, minced, or 1/2 teaspoon dried rosemary

1/2

cup garlic clove

1

broiler-fryer chicken, about 4 to 4 1/2 pounds

1 to 3/4

cup chicken broth

salt and pepper

Place butter, potatoes (cut side down), onion, carrot, rosemary,
and garlic in a 9 by 13-inch pan. Discard excess fat from chicken.
Rinse chicken, pat dry, and set on vegetables. Bake in a 400 degree
oven until chicken is no longer pink at thigh bone about 1 hour.
Brush chicken with pan juices after the first 30 minutes.

Supporting chicken with 2 forks, tilt it to drain juices from cavity into the pan.
Place chicken, potatoes and half the garlic on a platter; keep warm.

Scrape onion, carrot, remaining garlic, and juices into a food processor or blender;
whirl to puree smoothly, adding enough broth to make a pourable sauce;
serve from a small bowl or gravy boat.

Carve chicken and serve with potatoes with the pureed sauce;
add salt and pepper to taste.

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