Dinnerfy

1 4-pound Whole Roasted Chicken

1 tablespoon Olive Oil

1 teaspoons Kosher Salt

3/4 teaspoon Coarsely Ground Black Pepper

3/2 pounds Baby Potato Medley

Notes:

or tricolored baby potatoes

6 large Tricolored Carrots

Notes:

trimmed and cut into thirds, or 4 cups tricolored baby carrots

1 medium Yellow Onion

Notes:

quartered

4 tablespoons (/ stick) Unsalted Butter

1/4 cup Dry White Wine

Notes:

good-quality

2 Garlic Cloves

Notes:

chopped

1 tablespoon Lemon Zest

Notes:

grated

1 tablespoon Lemon Juice

Notes:

fresh

1 teaspoon Garlic Salt

1 bunch Broccolini

Notes:

or broccoli head, cut into 1-inch florets

1 tablespoon Minced Fresh Parsley

Step 1 :

Preheat the oven to 425°F.

Step 2 :

Tie the legs of the chicken together with kitchen string. Place the chicken in the center of a sheet pan. Rub the skin with the oil and sprinkle evenly with the salt and pepper. Arrange the potatoes, carrots, and onion quarters around the chicken.

Step 3 :

In a small saucepan, melt the butter over medium heat. Stir in the wine, garlic, lemon zest, lemon juice, and garlic salt and cook for 1 minute. Drizzle half the wine sauce over the vegetables, tossing to coat.

Step 4 :

Bake for 35 minutes. Reduce the oven temperature to 325°F, add the broccolini to the pan, and bake until an instant-read thermometer inserted into a thick thigh registers 165°F, 40 to 45 minutes. Baste the chicken with the remaining wine sauce in the last 10 minutes of cooking.

Step 5 :

Remove the pan from the oven, tent the chicken and vegetables with foil, and let it sit for 15 minutes. Cut the chicken into slices to serve, or serve family style, cutting the chicken into 8 pieces.

Step 6 :

Sprinkle the vegetables with the parsley.

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