Fold wings of chicken across back so tips are touching.
Skewer or tie legs together.
In shallow roasting pan, place chicken breast side up.
Insert ovenproof meat thermometer so tip is in thickest part of inside thigh and does not touch bone.
Roast chicken uncovered 45 minutes.
Remove chicken from oven.
Arrange carrots, celery, potatoes and onions around chicken.
Stir thyme into melted butter; drizzle over chicken and vegetables.
Cover chicken and vegetables with foil; roast 45 to 60 minutes longer or until thermometer reads at least 165°F, legs move easily when lifted or twisted and vegetables are tender when pierced with fork.
Remove vegetables from pan; cover with foil to keep warm while carving the chicken.
On cutting board, place chicken, breast up and with legs to your right if you’re right-handed or to the left if left-handed.
1refrigerated pie crustsoftened as directed on box
⅓cupcrumbled chèvregoat cheese
Instructies
Heat oven to 450°F.
In large bowl, toss potatoes, cauliflower, onion, bell pepper, carrots, garlic, oil, ¼ teaspoon salt and ⅛ teaspoon of the pepper.
Arrange vegetables in single layer in ungreased 15x10x1-inch pan.
Roast uncovered 20 minutes or until tender and lightly browned.
Cool to room temperature, about 15 minutes.
Reduce oven temperature to 425°F.
In small bowl, beat egg, whipping cream, thyme, ⅛ teaspoon salt and remaining ⅛ teaspoon pepper with whisk.
Line 15x10x1-inch pan with cooking parchment paper; place pie crust in center of pan.
Spoon roasted vegetables in center of crust, leaving 1½-inch border around edge.
Fold crust border over filling, pleating crust and pressing gently to seal.
Carefully pour cream mixture over vegetables.
Sprinkle with cheese.
Bake 25 to 30 minutes or until crust is browned and knife inserted in center comes out clean.
Let stand 5 minutes before serving.
Notes / Tips / Wine Advice:
Quick Variation:
You can substitute cubed Yukon Gold potatoes for the fingerlings or try different vegetables such as eggplant, zucchini, mixed colors of bell peppers or sweet yellow onion instead of red (using a total of 5 cups of vegetables). The roasting time may vary, so watch carefully.
2mediumYukon Gold potatoes¾ lb, peeled, cut into ¼-inch slices
½lbbaconcut into ½-inch pieces
1½cupschopped sweet onions
1can8 oz refrigerated seamless dough sheet
1cupshredded Gruyère cheese4 oz
¼cupsliced green onions4 medium
1egg
¼cupwhipping cream
½teaspoonpepper
Instructies
Heat oven to 375°F.
Line 15x10x1-inch pan with cooking parchment paper.
In medium saucepan, place potatoes and enough water to cover.
Heat to boiling.
Boil uncovered 5 to 8 minutes or just until tender; drain well.
Meanwhile, in 10-inch nonstick skillet, cook bacon over medium-high heat 6 to 8 minutes, stirring frequently, until crisp.
Drain on paper towels.
Reserve 1 to 2 tablespoons drippings in skillet.
Add sweet onions; cook over medium heat about 8 minutes, stirring occasionally, until tender and lightly browned.
Remove dough sheet from can; unroll in pan.
Gently stretch or roll dough to 14×8-inch rectangle.
Leaving 2-inch border around edges, layer potatoes, sweet onions, bacon, ½ cup of the cheese and the green onions on dough.
Fold up sides of dough to partially enclose filling, pleating as necessary and pressing to seal.
In small bowl, beat egg, whipping cream and pepper with whisk until blended.
Slowly pour over filling.
Sprinkle with remaining ½ cup cheese.
Bake 20 to 25 minutes or until crust is golden brown.
Notes / Tips / Wine Advice:
Make it ahead : To make this pie ahead of time, cook the potatoes, bacon and onions the day before and refrigerate. Assemble the pie up to 2 hours before baking; cover and refrigerate. Add 3 to 5 minutes to the bake time to ensure the filling is hot.