Roast Chicken with Roasted Vegetables

Ingredients:

• 2 oz. extra-virgin olive oil
• 1 oz. white wine
• 1 tbsp. Dijon mustard
• 2 tbsp. rosemary, chopped
• 1 tbsp. chopped garlic
• 1 whole chicken, giblets and fat removed
• 2 cups turnips, peeled, cut in 3/4-inch pieces
• 2 cups carrots, peeled, cut in 3/4-inch pieces
• 2 cups cauliflower, cut in 1 1/2-inch florets
• 1 oz. extra-virgin olive oil
• salt
• freshly ground black pepper

Makes 4-6 Servings (4 oz. of chicken & 1 cup vegetables per serving)

1. Place a shallow roasting pan with a rack in the oven. Preheat the oven to 375° F.
2. Combine 1 ounce olive oil, wine, mustard, rosemary, and garlic. Season with salt and pepper.
3. Gently loosen the skin from the breast and legs of the chicken, being careful not to tear the skin. Rub 3/4 of rosemary mixture underneath the skin of the chicken. Rub the remaining 1/4 all over the skin. Season the chicken well with salt and pepper.
4. Place the chicken  on the rack in the roasting pan in the oven. Cook for 10 minutes.
5. Toss the vegetables with 1 ounce olive oil. Place around the chicken in the bottom of the pan. Every 10-15 minutes, baste the chicken with the juices and fat that have accumulated in the bottom of the pan, and turn the vegetables. Roast another 45-50 minutes until the juice runs clear or until the chicken is 165°  at the thigh or about 160° F at the breast.
6. Let rest in a warm place for 15 minutes before carving.

WW POINTS VALUE: 8 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. Who doesn't love a good roast chicken once in a while. This roast chicken with roasted vegetables is kicked up a notch with the sophisticated flavors of  olive oil, white wine, garlic & Dijon mustard. The chicken had a nice aroma and taste to it. You can replace the turnips and carrots or use them with sliced onions or fennel, Brussel sprouts, butternut squash, parsnips or rutabagas, peeled and cut into 3/4-inch pieces and your meal will be delicious. If you serve this dinner to your kids along with the vegetables, they will eat this meal up and not care about the vegetables. Don't forget to serve white wine with this dish for the adults.