Ingredients
Roasted Chicken with Vegetables
INGREDIENTS:
2 Tablespoons butter, softened
2 teaspoons paprika
2 teaspoons freshly ground pepper
1 teaspoon salt
1 (4- to 5-pound) chicken
40 baby carrots
12 cippolini, or 40 pearl onions
2 ribs celery, cut into 1-inch pieces
5 garlic cloves
2 cups dry white wine
Instructions
TO PREPARE:
Mix the butter, paprika, pepper and salt in a bowl. Pat the chicken dry
with paper towels. Loosen the skin of the chicken carefully and place 1/2
of the butter mixture beneath the skin. Rub the remaining butter mixture
over the outer surface of the chicken.
Place the chicken, carrots, cippolini, celery and garlic in a roasting pan.
Roast at 425 for 40 to 50 minutes or until the chicken is brown and crisp
and a meat thermometer registers 180 degrees. Remove the chicken and
vegetables to a serving platter, reserving the pan juices in the roasting
pan. Let chicken rest for 10 minutes before carving. Add the wine to the
reserved pan juices and mix well. Heat over high heat until the liquid is
reduced by 1/2, stirring frequently and adding any collected juices from the
chicken to the sauce. Serve carved chicken with roasted vegetables and pan
juices on a platter.
SERVES: 4
