Herb-Roasted Chicken and Vegetables

4 pounds (1) whole chicken, rinsed and patted dry

Coarse salt and ground pepper

½ bunch(es) thyme

½ bunch(es) parsley

2 leeks (white and light-green parts only), halved lengthwise, then crosswise, and rinsed well

3 medium carrots, cut into 3-inch lengths

1 pound small red potatoes, any large ones halved

1 tsp. extra-virgin olive oil

½ cup dry white wine

Preparation:

Preheat oven to 450ºF. Season chicken inside and out with salt and pepper and place in a roasting pan. Stuff thyme and parsley in cavity. In a large bowl, toss leeks, carrots, and potatoes with oil; season with salt and pepper. Scatter vegetables around chicken, arranging potatoes at edges of pan; pour wine into pan. Roast until chicken is golden brown and juices run clear when pierced between breast and leg (an instant-read thermometer inserted in thickest part of a thigh, avoiding bone, should read 165ºF), about 1 hour. Serves: 4.