Saturday, November 28, 2009

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.


bermudaonion said...

Top Chef is my husband's favorite TV show, so I'm going to show him this post. He'll probably want to try the recipe. (By the way, I passed your Brunswick Stew recipe on to my mother-in-law and she loved it too.)

Beth F said...

Oh my! This really does sound great and sinful!

caite said...

I love Top Chef! But I must admit is might be more for the fights than the food. ;-)

Marie Cloutier said...

sounds like an easy, yummy recipe. nothing is better than a well-roasted chicken.

Margot said...

This recipe sounds so good. Finding a seven pound chicken might be the hard part.

I bought all the ingredients for your Brunswick Stew but I haven't tried it yet. Soon, I hope.

Connie said...

That sounds soooo good! I love chicken.