Herb-Roasted Chicken and Vegetables | Recipe Cart | Recipe Cart

Ingredients

• 1 whole chicken (3 1/2 to 4 pounds), rinsed and patted dry
• Coarse salt and ground pepper
• 1/2 bunch thyme
• 1/2 bunch parsley
• 2 leeks (white and light-green parts only), halved lengthwise, then crosswise, and rinsed well
• 3 medium carrots, cut into 3-inch lengths
• 1 pound small red potatoes, any large ones halved
• 1 teaspoon extra-virgin olive oil
• 1/2 cup dry white wine