Serves 4 / Prep tips: This must-have family recipe offers endless variations. Any firm vegetables will work, such as cauliflower, brussels sprouts, and parsnips, and it’s a great way to use up leftover herbs, fruits, or veggies by stuffing them into the empty chicken cavity. Use the carcass to make wonderful (and free!) stock; simply put it in a big pot, cover with water, add more herbs and chopped celery, onions, carrots, and peppercorns, and simmer for about 3 hours. Strain and refrigerate.
1 organic roasting chicken, about 4 pounds
2 teaspoons olive oil, divided
Optional flavor enhancers, such as fresh herb sprigs or cut-up lemon, apple, or onion
Handful of mini carrots
2 small−medium potatoes: russet, sweet, Yukon gold, or any kind, cut into 1-inch pieces
1 medium onion, cut into eighths
1/2 cup white wine or water
1. Preheat oven to 425˚. Rinse chicken inside and out (remove any giblets from cavity) and pat dry. Rub with 1 teaspoon olive oil and sprinkle inside and out with salt and pepper. If desired, place flavor enhancers in cavity. Tie legs closed with kitchen twine or a silicone band.
2. Place carrots, potatoes, and onion in a 9x13-inch baking dish. Drizzle with remaining olive oil and sprinkle with salt; toss to coat. Place chicken in center of dish, on top of some of the vegetables (which act as a natural rack). Add wine or water to pan. Cook for 15 minutes per pound, plus 15 minutes. Remove from oven and let chicken rest 10 minutes before carving.
PER SERVING (3 ounces skinless breast meat): 220 cal, 23% fat cal, 5g fat, 1g sat fat, 72mg chol, 28g protein, 14g carb, 2g fiber, 79mg sodium