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Roast Chicken with Spring Vegetables

  • 3 to 3 1/2 pound chicken
  • Salt and coarse ground pepper
  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 1 garlic clove, minced
  • 1/2 teaspoon rosemary
  • 1/2 teaspoon basil
  • 1/4 cup dry white wine
  • 1/2 cup chicken broth
  • 1/2 pound asparagus spears
  • 1/2 pound snow peas

Heat Presto® Electric Skillet at 350°. Pat chicken dry with paper towels. Sprinkle cavity and all sides of chicken lightly with salt and pepper. Add oil and chicken; cook until browned, turning every 2 to 3 minutes. Remove chicken. Add onion; cook at 300° until translucent. Stir in garlic, rosemary, and basil; cook for 1 minute. Put rack in skillet and place chicken, breast side down, on rack. Add wine and broth; cook at 400° until boiling. Reduce heat to simmer, between Warm and 200°; cook, covered, for 20 minutes. Turn chicken so that breast side is up. Cook, covered, until chicken is tender and juices are clear when inside of thigh is pierced with a fork, about 25 minutes. Remove chicken to serving platter; keep warm.

Pour liquid from skillet and strain fat. Return 1/4 cup of liquid to skillet. Add asparagus and snow peas; cook at 300° until tender and almost all liquid has evaporated, about 5 minutes.
4 to 6 servings

Cooking Tip: Custom fit cooking racks are available for most Presto® Electric Skillets. Click here for more information. If a cooking rack is not available, canning jar metal rings can be used to lift the chicken off the cooking surface of the skillet.

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