Roasted Chicken with Vegetables

>> Linggo, Marso 20, 2011

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

Yield: 8 Servings
Prep: 2 hours (120 mins)


1. Preheat the oven to 400°F.
2. Brush the chicken with the softened butter. Sprinkle generously with salt and pepper. Tie the legs loosely together.
3. 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.
4. Put the chicken in a roasting pan and scatter the vegetables around the chicken. Pour in the stock and top with the herb sprigs.
5. 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.
6. 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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