Roasted Chicken with Vegetables

Elia created this dish on episode 9 of Top Chef: Season 2, when chefs had to create a seven-course meal inspired by the seven deadly sins for an elimination challenge.

Top Chef: The Cookbook/Chronicle Books, 2008.

Roasted Chicken with Vegetables

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    1 7-pound organic roasting chicken, rinsed and patted dry 8 ounces button mushrooms, stemmed and halved
    4 tablespoons unsalted butter, softened, plus 1/2 cup (1 stick) unsalted butter, melted 1 pound fingerling potatoes, halved
    Salt and freshly ground black pepper 1/2 cup low-sodium chicken stock
    3 medium carrots, cut into chunks on the diagonal 4 fresh rosemary sprigs, plus more for garnish
    2 zucchini, thickly sliced 8 fresh thyme sprigs, plus more for garnish


    Prep: 2 hours (120 mins) Total:
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    • 1

      Preheat the oven to 400°F.

    • 2

      Brush the chicken with the softened butter. Sprinkle generously with salt and pepper. Tie the legs loosely together.

    • 3

      In a large bowl, combine the carrots, zucchini, mushrooms, and potatoes. Add the melted butter and toss to coat. Add salt and pepper to taste.

    • 4

      Put the chicken in a roasting pan and scatter the vegetables around the chicken. Pour in the stock and top with the herb sprigs.

    • 5

      Roast the chicken for 1 1 ⁄2 to 2 hours, turning the vegetables a few times to evenly brown, until the chicken is golden brown and an instant-read thermometer inserted into the thickest part of the thigh reads 180°F.

    • 6

      Remove the chicken from the roasting pan and cut it into serving pieces. Place on plates and, using a slotted spoon, remove the vegetables from the pan and place them alongside the chicken. Garnish with fresh thyme and rosemary sprigs. Serve immediately.

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