Weekend Cooking: "Sinful" Roasted Chicken

How much do I love, love, love Top Chef??

The latest cookbook from the Bravo television series is out, Top Chef: The Quickfire Cookbook. I have it in my TBR stack, but its release reminded me that I needed to pull out last year's release, Top Chef: The Cookbook, and make one of my favorite recipes.

Elia cooked this on season two to represent pride in the seven deadly sins challenge, calling this a very "proud" chicken. I know everyone is "poultried out" right now, but this is definitely one to keep on file!

One 7-pound organic roasting chicken, rinsed and patted dry
4 tbsp. unsalted butter, softened, plus one stick unsalted butter, melted

3 medium carrots, cut in diagonal chunks

2 zucchini, thickly sliced

8 ounces button mushrooms, stemmed and halved

1 pound fingerling potatoes, halved

1/2 cup low-sodium chicken stock

4 fresh rosemary sprigs

8 fresh thyme sprigs

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

In a large bowl, combine vegetables. Add the melted butter and toss to coat. Add salt and pepper to taste.

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

Roast chicken at 400 degrees for 1.5 to 2 hours, turning the vegetables a few times, until chicken is golden brown.

Weekend Cooking is hosted by Beth Fish Reads.