1 cup dry white wine
6 medium carrots, peeled and cut in half lengthwise
6 medium parsnips, peeled and cut in half lengthwise
1 1/2 pounds (10 to 12) small new potatoes, cut in half
4 pounds chicken pieces (4 legs, 4 thighs, 2 breast halves)
1/4 cup melted butter or margarine
2 tablespoons chopped fresh sage, divided
1 teaspoon salt
1/4 teaspoon pepper
1 tablespoon all-purpose flour
1/2 cup low-sodium chicken broth
3 tablespoons chopped parsley, divided
1. Heat oven to 475 degrees F. Pour wine into large roasting pan. Add carrots, parsnips, and potatoes. Place chicken pieces on top of vegetables. Drizzle melted butter over chicken and sprinkle with 1 tablespoon sage, salt, and pepper.
2. Roast 35 to 45 minutes, basting occasionally, until chicken is cooked through.
Place chicken on serving platter and cover to keep warm. Pour pan juices into measuring cup. Roast vegetables 10 to 15 minutes longer, until browned and tender.
3. For gravy, spoon chicken fat off drippings, placing 1 tablespoon of fat in small saucepan; discard remaining fat. Add flour to saucepan and cook 1 minute over medium heat, stirring constantly. Add drippings from pan and broth to saucepan, stirring constantly. Bring to a boil and cook until slightly thickened, 5 to 7 minutes. Stir in 1 teaspoon of the remaining sage and 1 tablespoons parsley.
4. To serve, arrange vegetables on platter with chicken. Sprinkle with remaining herbs. Serve with gravy.
Originally published in Redbook.
Enter your city or zip code to get your local temperature and air quality and find local green food and recycling resources near you.