Lemon Roasted Chicken with Rainbow Carrots & Fingerling Potatoes

Lemon Roasted Chicken with

Rainbow Carrots And Fingerling Potatoes

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This is another dependable recipe from Williams and Sonoma.  I have visited the store "The Sign Of The Bear" which is the original Williams and Sonoma store in Sonoma CA.  It is a wonderful opportunity to peer into the latest high quality and most innovative kitchen ware.  It was where I was first introduced to Rosle kitchen tools.  They are tools with the highest quality of German design.  My kitchen is Rosle equipped the result.

Ingredients:

1 chicken, about 4#

fleur de sel and freshly ground pepper, to taste

6 large fresh thyme, rosemary or sage sprigs

2 bay leaves

2 garlic cloves , smashed

1/2 lemon

2 TBS. unsalted butter at room temp.

1 1/2 lbs. rainbow carrots, peeled, tops trimmed 
   to 1 inch

1 lb. fingerling potatoes, halved lengthwise

2 TBS. olive oil

1/4 cup white wine

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Directions:

Remove and discard fat from Chicken cavity.  Rinse chicken inside and out.; pat dry.  Lightly season cavity with salt and pepper.  Place 4 herb sprigs, 1 bay leaf, garlic and lemon inside cavity.  Tuck wings behind back  Using chicken twine, lift neck end of breast; pull twine around wings and under chicken.  Bring ends of twine up over breast; cross over leg at leg end of breast; pulling tight.  Bring ends of twine around drumsticks; tie in knot.  Let chicken stand at room temperature for 30 minutes.

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Preheat oven to 475 F.

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Rub putside of chicken with butter, generously season with salt and freshly ground pepper.  In large bowl, stir  carrots, potatoes, oil, 2 herbs, 1 bay leaf, salt and pepper.  Transfer to base of the chicken roaster.  Pour wine into resevoir.  Pour wine into Resevoir of roaster.  Place chicken with leg end first and breast side up, onto suspension are.  Transfer to oven roast. stirring vegetables half way through, until instant-read thermometer inserted into the thickest part of the thigh, away from the bone, registers 170 f, about 45 minutes.

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 Transfer chicken to cutting board; cover loosely with foil.  Let rest 10 minutes.  Carve chicken; arrange on warmed platter with vegetables.  Serve immediately.  Serves 2 to 4.