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Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

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 Nutrition

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.