Roast Chicken on a Bed of Winter Vegetables

National Chicken Council
  • Yield: 4 servings
  • Prep: 20 mins
  • Cook: 70 mins


1-- (3 1/2 pound) broiler-fryer chicken
1-- lemon, sliced
1-- medium onion, peeled and quartered
1-- thyme sprigs
1/2teaspoon Kosher or coarse salt and
-- Freshly ground black pepper
3-- medium leeks, white part only, washed carefully and thinly sliced
2-- carrots, peeled and cut into thin sticks or rounds
6-- red potatoes, quartered
6-- medium turnips, 2 medium rutabaga, or 4 medium parsnips, peeled and cut into thin sticks (or any combination of these vegetables, enough to yield 6 cups)
12fluid ounces (1-1/2 cups) dry white wine
1-- can (14 oz) chicken broth


  1. Preheat the oven to 425F.
  2. Rinse chicken thoroughly.  Put lemon, onion and thyme into the cavity of the chicken.  Sprinkle the skin of the chicken liberally with salt and pepper.  Scatter the leeks, carrots, potatoes, turnips and/or rutabaga over the bottom of a roasting pan. Sprinkle the vegetables with salt and pepper.  Set the chicken on top of the vegetables. Pour white wine and chicken broth over chicken and vegetables.
  3. Roast the chicken for 1 hour until the skin is browned, the juices at the joint of the thigh run clear when pierced with a knife, and a thermometer inserted into the flesh of the thigh registers 180¡F.  Stir vegetables and baste chicken with juices occasionally during cooking.
  4. Transfer the chicken to a cutting board.  Lift the vegetables into a serving bowl and pour or ladle the juices into a pitcher or gravy boat.  Carve the chicken and serve with vegetable juices.

Nutritional Info *per serving

  • Calories 800
  • Glycemic Load 0.97
  • Fat 22g
  • Saturated Fat 6g
  • Polyunsaturated Fat 5g
  • Monounsaturated Fat 8g
  • Cholesterol 135mg
  • Sodium 910mg
  • Potassium 2570mg
  • Carbohydrate 82g
  • Fiber 11g
  • Sugars 16g
  • Protein 55g
  • Trans Fat 0g
  • Vitamin A 130%
  • Vitamin C 160%
  • Calcium 20%
  • Iron 35%