Roasted Chicken With Vegetables |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 6 |
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For those of you who watched Top Chef on Bravo channel, you may recognize this as a dish Elia prepared. It was the only thing simple enough in the whole show I thought I could make. It is a wonderful never-fail dish. It sounds like a lot of work but really after you wash and cut the veggies, there's nothing to it. And clean-up is a breeze if you use heavy duty aluminum foil in the roasting pan. I leave out the zucchini because it gets too mushy for me. Even though this dish is a meal in itself, I usually prepare some stuffing to go along with all the buttery broth. The rosemary smell in the kitchen is indescribable. Ingredients:
1 whole chicken, giblets removed, legs tied together |
2 cups butter, cut into pieces |
5 carrots, cut in chunks (i use mini carrots instead) |
5 zucchini, chunked (i use 2 large onions instead) |
8 ounces whole mushrooms |
12 ounces small dutch potatoes or 12 ounces fingerling potatoes |
4 -6 sprigs fresh rosemary |
8 sprigs fresh thyme |
Directions:
1. Heat oven to 350°F.
2. Rub chicken all over with 1/4 cup of the butter and salt and pepper generously.
3. Combine vegetables and spread into one layer in the bottom of a roasting pan.
4. Distribute remaining pieces of butter over vegetables and season with salt.
5. Top with chicken and fresh herb sprigs.
6. Roast 15-20 minutes per pound.
7. Allow to sit a few minutes before carving.
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