2 sprigs rosemary
1 (4- to 5-pound) whole chicken
10 small red potatoes, halved
3 large carrots, cut into large chunks
1 yellow onion, cut in 6 wedges
1 (1/2-pound) yam, peeled and cut into large chunks
1 cup low-sodium chicken broth
1 cup white wine
2 tablespoons extra virgin olive oil
Salt and pepper to taste
Preheat oven to 425°F.
Pierce lemon all over with a fork. Place whole lemon and rosemary sprigs into cavity of chicken. Truss chicken with butchers' twine and place breast-side up in a large roasting pan. Arrange potatoes, carrots, onions, and yams around the chicken. Pour both and wine over chicken and vegetables, then drizzle chicken with oil and sprinkle with salt and pepper. Cover chicken tightly with foil and roast chicken and vegetables for 30 minutes.
Reduce to 350°F. Remove foil and set aside for later use. Continue to roast chicken, basting periodically, for 1 1/2 hours more. Transfer chicken to a platter and set aside to let rest for 20 minutes. While chicken is resting, cover vegetables with reserved foil and continue to roast for 20 minutes more.
Carve chicken and serve alongside the roasted vegetables, drizzled with pan juices, if you like.
No Knead Dinner Rolls
1 1/4 cups whole wheat flour
2 tablespoons sugar
1/2 teaspoon salt
1 (1/4-ounce) package active dry yeast
1 cup warm (105 to 115°F) milk
3 tablespoons butter, melted
1 large egg, lightly beaten
1 cup all-purpose flour
To get started, make sure that all ingredients are at room temperature. Put whole wheat flour, sugar, salt and yeast into a large bowl and stir well. Add milk, butter and egg and beat with a spoon until smooth. Add all-purpose flour and mix until fully incorporated and batter is smooth. Cover bowl and set aside in a warm spot to let rise until doubled in bulk, about 1 hour.
Meanwhile, lightly grease a 12-muffin tin with olive oil and set aside.
Stir the batter gently to deflate it. Spoon even amounts of the dough into each cup of the prepared muffin tin and set aside in a warm spot until the dough has risen just over the top of the muffin tins, about 1 hour more.
Preheat oven to 400°F. Bake rolls until golden brown and cooked through, 15 to 20 minutes.