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One-Pot Roast Chicken a La Julia Child
Ingredients
  • 1 tablespoon extra-virgin olive oil
  • Kosher salt and pepper
  • 1 3 ½-pound chicken, giblets removed, rinsed and dried with paper towel
  • 2 tablespoons unsalted butter
  • 2 pounds mixed vegetables (choose 3: fingerling or purple potatoes, parsnips, carrots, golden beets, butternut squash, fennel), cut in generous 3-inch pieces (so they don’t overcook)
  • 1 medium red or yellow onion, peeled cut in 16 wedges through the root (so the wedges stay intact)
  • 1 teaspoon chopped fresh thyme, rosemary, or tarragon
  • ¼ cup white wine
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