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Roast chicken with vegetables and pan sauce

(Karoline Boehm Goodnick for the Boston Globe)
July 13, 2011

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Serves 4

1 large chicken (3 1/2 to 4 pounds)
1/2 lemon
2 sprigs each fresh thyme, oregano, and parsley
2 tablespoons olive oil
Salt and pepper to taste
2 sweet onions, cut into wedges
4 carrots, cut into 1-inch lengths
8 fingerling potatoes, halved lengthwise
2 cloves garlic, unpeeled
1/2 cup chicken stock
1/2 cup white wine
Extra sprigs fresh thyme, oregano, parsley (for garnish)

1. Set the oven at 425 degrees. Remove any giblets and excess fat from the cavity of the chicken; rinse and pat it dry. Stuff the cavity with the lemon and herbs. Tie the ends of the drumsticks together with kitchen string. Rub the chicken all over with 1 tablespoon of oil and sprinkle with salt and pepper.

2. In a roasting pan large enough to hold the chicken and vegetables, add the remaining 1 tablespoon of oil. Heat the pan in the oven for 3 minutes. Remove the pan from the oven - watch for splattering - and set the chicken in breast up. Scatter the vegetables around it.

3. Roast for 30 minutes. Add the garlic. Continue roasting for 25 to 30 minutes or until a meat thermometer inserted into the thigh registers 165 degrees. (Total roasting time is 55 to 60 minutes.)

4. Transfer the chicken to a carving board. Transfer the vegetables to a platter. Set the pan on a burner. Squeeze the garlic from its skins. Add it with the stock and wine. Bring to a boil and let it bubble rapidly, stirring occasionally, for 5 minutes or until the sauce reduces slightly. Add any juices around the chicken. Taste for seasoning, and add more salt and pepper, if you like.

5. Snip off the strings on the chicken. Use kitchen shears to cut 2 drumsticks, 2 thighs, 2 breasts. Halve the breasts horizontally to make 4 pieces. Add to the vegetables, garnish with herbs, and serve with the sauce. Lisa Zwirn