Martha Stewart Chicken In A Pot

• 1 whole chicken, washed, dried, giblets removed
• 2 leeks
• 1 (14 ounce) can chicken broth
• 1/2 cup white wine
• 10 baby carrots
• 10 small red potatoes or 10 small fingerling potatoes

1. Wash and dry chicken.
2. Tie legs together with small piece of string.
3. Coat with butter or softened margarine.
4. Salt and pepper all over.
5. Preheat oven to 450 degrees.
6. Put in roasting pan, add wine and broth.
7. Roast at 450 for 30 minutes.
8. Cut leeks into 2 inch sections ( white and light green sections only) Rinse thoroughly.
9. Wash baby carrots, combine with leeks in large bowl.
10. salt and pepper liberally and toss with EVOO.
11. Add to roasting pan.
12. Return to 450 degree oven for 40 minutes.
13. Meanwhile, wash, cut and place potatoes in steamer basket with water, steam for 15 minutes or until potatoes are soft.
14. Serve sliced chicken, vegetables and potatoes with pan juices, with extra for dipping your Foreman grilled or broiled crusty bread into.

chicken, leeks, chicken broth, white wine, carrots, red potatoes

Taken from www.food.com/recipe/martha-stewart-chicken-in-a-pot-500607 (may not work)