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Roasted Chicken and Vegetables

Yield 6 servings.


  • 1 (3-pound) broiler-fryer, skinned
  • 1 teaspoon olive oil
  • Vegetable cooking spray
  • 12 small round red potatoes
  • 2 cups thinly sliced leeks
  • 1 cup Sugar Snap peas, trimmed
  • 6 small squash, cut into 1-inch-thick slices
  • 6 small zucchini cut into 1-inch-thick slices
  • 3 heads Belgian endive, sliced lengthwise
  • 1 cup canned low-sodium chicken broth, undiluted
  • 1/4 cup dry white wine
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon minced fresh thyme
  • 3 tablespoons all-purpose flour
  • 1/4 cup water
  • Fresh thyme (optional)

Nutrition Information

  • calories 251
  • caloriesfromfat 14 %
  • fat 3.9 g
  • satfat 1 g
  • monofat 0.9 g
  • polyfat 1 g
  • protein 27.9 g
  • carbohydrate 25.6 g
  • fiber 0.0 g
  • cholesterol 76 mg
  • iron 0.0 mg
  • sodium 296 mg
  • calcium 0.0 mg

How to Make It

  1. Trim fat from chicken. Remove giblets and neck from chicken; reserve for another use. Rinse chicken under cold water; pat dry. Brush chicken with olive oil. Place chicken, breast side up, on a rack in a large roasting pan coated with cooking spray. Insert meat thermometer in meaty part of thigh, making sure it does not touch the bone.

  2. Add potatoes to roasting pan. Bake, uncovered, at 350° for 1 hour. Add leeks and next 4 ingredients to roasting pan. Combine broth and next 4 ingredients; pour over chicken and vegetables. Bake 45 additional minutes or until meat thermometer registers 185°, basting occasionally with pan juices.

  3. Transfer chicken and vegetables to a serving platter; keep warm. Pour pan juices through a wire-mesh strainer into a small saucepan, discarding solids. Combine flour and water, stirring until smooth; stir into pan juices. Cook over medium-high heat, stirring constantly, until thickened. Serve sauce with chicken and vegetables. Garnish with fresh thyme, if desired.

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