Roasted Chicken With Vegetables

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.

• Ready In: 1 hr 30 mins
• Serves: 4-6

Ingredients

• 1  whole chicken, giblets removed, legs tied together
• 2  cups butter, cut into pieces
• 5  carrots, cut in chunks (I use mini carrots instead)
• 5  zucchini, chunked (I use 2 large onions instead)
• 8  ounces whole mushrooms
• 12  ounces  small dutch potatoes or 12  ounces fingerling potatoes
• 4 -6  sprigs fresh rosemary
• 8  sprigs fresh thyme

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.