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.
|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|
Preheat the oven to 400°F.
Brush the chicken with the softened butter. Sprinkle generously with salt and pepper. Tie the legs loosely together.
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.
Put the chicken in a roasting pan and scatter the vegetables around the chicken. Pour in the stock and top with the herb sprigs.
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.
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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