herb-roasted chicken and vegetables... 1 hour 10 minutes

the goods:

1 whole chicken, rinsed and patted dry

1/2 bunch thyme

1/2 bunch 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 teaspoon extra-virgin olive oil

1/2 cup dry white wine

Preheat oven to 450 degrees. 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, about 1 hour.