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Herb-Roasted Chicken and Vegetables
Ingredients
  • 1 whole chicken (3 ½ to 4 pounds), rinsed and patted dry
  • Coarse salt and ground pepper
  • ½ bunch thyme
  • ½ bunch parsley
  • 2 leeks (white and light-green parts only), halved lengthwise, then crosswise, and rinsed well
  • 3 medium carrots, cut into 3-inch lengths
  • 1 pound small red potatoes, any large ones halved
  • 1 teaspoon extra-virgin olive oil
  • ½ cup dry white wine
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