Roast Chicken And Vegetables - cooking recipe

Ingredients

1 (7 lb) whole chicken, at room temperature
1 tbsp olive oil
1 tbsp dry sage
3 stalks celery, chopped
2 None large leeks, sliced
2 None large carrots, cut on a bias
2 None medium onions, sliced
1 cup cherry tomatoes

Preparation

Preheat oven to 350\u00b0F. Place chicken in a roasting pan. Rub skin with olive oil and sage. Season. Roast for 1 hour, basting with pan juices every 20 mins. Add celery, leeks, carrots and onions to roasting pan. Roast for 30 mins, stirring occasionally. Add tomatoes and roast for another 15 mins, or until a thermometer inserted in the thickest part of the thigh reads 175\u00b0F.
Cover chicken and let rest for 20 mins before transferring to a serving platter. Meanwhile, skim fat from pan juices. Transfer to a small saucepan and cook until thickened slightly. Serve with chicken.