Roasted Chicken, Fennel And Sweet Potatoes

chicken

3/4 teaspoon dried rosemary
3/4 teaspoon dried thyme
3/4 teaspoon dried sage
3/4 teaspoon paprika
1/2 teaspoons (each) salt and pepper
1  chicken; 3 pounds
3 large cloves garlic; chopped
2  onions; quartered
2 medium fennel bulbs
2 sweet potatoes; 1-1/2 lbs total

Here's an easy, succulent Sunday dinner. By stuffing a herb mixture under
the chicken skin, you seal in the flavors even though you remove the skin
when carving. Parsnips, carrots, onions and leeks are also delicious
roasted this way.
Crumble rosemary into small bowl; mix in thyme, sage, paprika and 1/4
teaspoon each of the salt and pepper. Sprinkle half inside chicken cavity.
Starting at neck end and using fingers, gently loosen skin from each breast
up to thigh to form pocket; rub remaining herb mixture under skin.
Stuff cavity with garlic and onions. Tie legs together with string; tuck
wings under back. Place on rack in roasting pan. Roast in 325 F oven for 2
hours or until juices run clear when chicken is pierced and meat
thermometer registers 185 F.
Meanwhile, trim base, top and any bruised layers from fennel; cut into
quarters. Peel and slice potatoes 1/2 inch thick. Place potatoes and fennel
in shallow baking dish. Remove 3 tablespoons chicken pan juices, adding up
to 2 tablespoons vegetable oil if not enough juice; spoon over vegetables
and toss to coat evenly. Sprinkle with remaining salt and pepper. Roast in
oven for 1 hour or until tender when pierced with fork.
Transfer chicken to platter. Let stand for 10 minutes. Arrange vegetables
around chicken. Pour juices into sauce boat, skimming off fat; pass
separately. Remove skin before carving.

Pesto Roast Chicken: Instead of the herb mixture, spread a few spoonfuls of
Pesto Sauce under the skin.

Substitution: If you have fresh herbs, use 1 tablespoon each chopped fresh
rosemary, thyme and sage.

Contributor:  Anne Lindsay's New Light Cooking

Yield: 4 servings