New York City Chefs Daily Recipe for 12/20/2001 : Recipe for Roast Chicken with Vegetables
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Roast Chicken with Vegetables recipe today with the daily updated recipe from NYC Chef Dr. Delicious recipe collections - an Italian, French, or Haute Cuisine Recipe Collection.  Recipes include Seafood, Shrimp, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Chicken, Rice & Pasta. New York City restaurant chef and editor review these daily recipes.  New York, New York - Restaurant capital of the world.

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Chef's Daily Recipe for 12/20/2001 : Recipe for Roast Chicken with Vegetables
"Roast Chicken with Vegetables"

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A 4 to 4 1/2 lb. Roasting chicken
2/3 cup extra virgin olive oil
1/2 lemon
A few sprigs of Fresh thyme
1 lb. Small new potatoes
1 Aubergine, cut into 1 in. cubes
1 red pepper, seeded and quartered
1 fennel bulb, trimmed and quartered
8 large garlic cloves, unpeeled
Coarse salt and freshly ground black pepper

Preheat the oven to 400 degrees.  Rub the chicken all over with olive oil and season with pepper. Place the lemon half inside the chicken, with a sprig of thyme.  Put the chicken breast side down in a large roasting pan. Roast for about 30 minutes. Remove the chicken from the oven and season with salt. Turn the chicken right side up, and baste with the juices from the pan.  Surround the bird with the potatoes, roll them in the pan juices, and return the roasting pan to the oven, to continue roasting. After 30 minutes, add the aubergine, red pepper, fennel and garlic cloves to the pan. Drizzle remaining oil, and season with salt and pepper. Add any remaining thyme to the vegetables. Return to the oven, and cook for 30 to 50 minutes, basting and turning the vegetables occasionally.  To check for doneness, push the tip of a knife between the thigh and breast.  If the juices are clear, it's done. The vegetables should be tender and  browned slightly.  Serve the chicken and vegetables on a platter. Serve the skimmed juices in a gravy boat on the side.
Serves 4.
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