Ingredients:
- 2 oz. extra-virgin olive oil
- 1 oz. white wine
- 1 tbsp. Dijon mustard
- 2 tbsp. chopped rosemary, oregano, thyme, & marjoram
- 1 tbsp. chopped minced garlic
- 1 whole chicken, giblets and fats removed
- 1 cup carrots, peeled, cut into 3/4-inch cubes
- 2 cups fennel, cut into 3/4-inch cubes
- 2 cups celery root, peeled, cut into 3/4-inch cubes
- Place a shallow roasting pan with a rack in the oven. Preheat the oven to 375 F.
- Combine 1 ounce of oil, wine, mustard, herbs, and garlic. Season with salt and pepper.
- Gently loosen the skin from the breast and legs of the chicken, being careful not to tear the skin. Rub 3/4 of the herb mixture underneath the skin of the chicken. Rub the remaining 1/4 all over the skin. Season the chicken well with salt and pepper.
- Place the chicken on the rack in the roasting pan in the oven. Cook for 10 minutes.
- Toss the vegetables with 1 ounce 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 F at the thigh or about 160 F at the breast.
- Let rest in a warm place for 15 minutes before carving.
Note: This recipe appears in the New Sonoma Cookbook. Roast chicken and vegetables are a wonderful comfort food when they are done properly. The combination of white wine, olive oil, Dijon mustard, herbs and garlic makes roast chicken and vegetables an elegant comfort dinner to be served on fine dishes. Basting the chicken while it cooks will give the chicken an even color and keep the skin moist. You can use pork tenderloin, turkey, and any kind of white fish in this recipe and the dish will still be decadent and delicious. If you want to make this dish fully complete, serve 1/2 cup of whole-grain or brown rice.
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