Friday, April 25, 2008

Roasted Chicken with Root Vegetables

1 whole chickens innards removed
1 rutabaga cut into medium chucks
2 sweet potatoes cut into medium chucks
4 large carrots cut into medium chucks
1 onion cut into medium chucks
3 cups of dry white (preferably not a Chardonnay)
2 TBS flour
3 chicken bullion

Preheat oven to 450. Cut up vegetables and layer the bottom of a roasting pan. Sprinkle with the 2 TBS of flour. Pour wine over and add bullion. Sprinkle with about 1 TBS of Marjoram. Roast vegetables for 30 minutes. Reduce oven temperature to 350. Sprinkle chicken with Salt, pepper and Marjoram. Place chicken breast down in vegetables and broth. Cover and cook until chicken is done (depends on size).

You can use any root vegetable. Parsnips and plain white potatoes would be good as would any winter squash.

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