ROASTED CHICKEN ROSEMARY AND LEMON PLUS MANGO CHUTNEY ENJOY DAN:

OVEN-ROASTED CHICKEN AND VEGETABLES FOR THE RAWLS




Serves 4 by CHEF DAN:



1 roasting chicken (4-5 pounds)

1 lemon

3 sprigs rosemary

3 tablespoons mango chutney

5 potatoes cut into wedges

2 parsnips, peeled and cut in 2-inch lengths, thick parts halved lengthwise

1 rutabaga, peeled and cut into 1/2- chinks

3 carrots cut into large chunks

2 yams, peeled and cut into large chunks

1 each red and green pepper, cut into bite size pieces

1 cup chicken broth

1 cup white wine

2 tablespoons olive oil



DIRECTIONS: PRE-HEAT OVEN TO 425



1. Pierce lemon with a fork.

2. Place whole lemon and rosemary sprigs into cavity of chicken.

3. Place chicken breast-side up in a roasting pan.

4. Arrange all the vegetables around the chicken.

5. Pour the chicken broth and wine over the vegetables.

6. Drizzle the chicken and vegetables with olive oil and salt and pepper.

7. Coat the chicken with mango chutney.

8. Cover chicken tightly with foil and roast chicken and vegetables for 30 minutes.

9. REDUCE HEAT TO 350 DEGREES.

10. Remove foil.

11. Continue to roast chicken, basting now and then, for about 1-1/2 hours.

12. Remove to platter and let rest 20 minutes.

13. If vegetables are not done, cover with foil and roast 20 minutes more.

14. Meat thermometer should read 170 degrees.



ENJOY DAN: P.T.L.