Butterflied Chicken with Roasted Root Vegetables and Pan Gravy - Paula Deen
Butterflied chicken with roasted root vegetables and pan gravy, perfect for a flavorful and elegant meal.
Ingredients
- 1 (3 1/2 to 4 pounds) chicken
- 2 teaspoons fresh chopped rosemary
- 2 teaspoons fennel seeds
- kosher salt and freshly ground black pepper
- 4 tablespoons Olive oil
- 5 fingerling potatoes
- 2 large carrot
- 1 large shallot
- 1 cup dry white wine
- 1 cup chicken stock
- 1 tablespoon Butter
- Chopped fresh parsley
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