Ingredients

Roast chicken

2 1/2 lbs potatoes, peeled and quartered

1 cup white wine

1 cup olive oil, plus extra for rubbing into chicken skin
one 2 1/2 to 3 lb chicken

1 large onion, quartered

1 carrot, coarsely chopped

1 stalk celery, coarsely chopped

3 sprigs rosemary

1 bunch parsley

3 bay leaves

salt

freshly ground black pepper

 

Difficulty: 4 | Serves: 4

Directions:

1. In a baking pan, place potatoes, wine, and 1 cup oil.

2. Stuff chicken with onion, carrot, celery, rosemary, parsley, and hay leaves.

3. Tie legs together with kitchen twine, Rub oil, salt, and pepper
into chicken skin.

4. Place chicken into pan, place pan into a preheated 400° oven.

5. Baste with pan juices every 15 minutes Roast for 1 1/4 hours.

6. Remove from oven, let rest 5 minutes Serve.

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