Herb-roasted Chicken and Vegetables

Silas helped Mommy with this one. Super simple and easy to put together!

Peeling carrots.

"What's this?"

1 whole chicken (3 1/2 to 4 pounds), rinsed and patted dry

coarse salt and pepper

1/2 bunch thyme

1/2 bunch parsley

2 leeks (white and light green parts only), halved length-wise, then crosswise, and rinsed well

3 medium carrots, cut into 3-in lengths

1 pound small red potatoes, any large ones halved

1 tsp extra virgin olive oil

1/2 C. dry white wine

Preheat oven to 450. Season chicken inside and out with salt and pepper and place in a roasting pan. Stuff thyme and parsley in cavity.In a large bowl, toss leeks, carrots, and potatoes with the oil, season with salt and pepper. Scatter vegetables around chicken, arranging potatoes at the edge of the pan, pour wine into pan. Roast until chicken is golden and juices run clear when pierced between breast and leg (an instant read thermometer inserted into thickest part of a thigh, avoiding bone, should read 165 degrees), about 1 hour.

The chicken turned out fantastic (my kids devoured it!), and the vegetables were perfect! I've never cooked leeks before, but they were fantastic.

I made homemade buttermilk biscuits to go along with this meal. They were delectable. I'll share that recipe in another post!

Recipe from Everyday Food, November 2010