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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