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Emiperkins  (Level: 50.0 - Posts: 201)
Fri, 12th Jan '07 3:00 PM


I know there are a lot of foodies on here. I saw this recipe on Top Chef and made it the next night. Not, um, very "heart healthy" but simple and delicious.

I put some of the butter and herbs under the skin, and also filled the cavity wth the herbs. I did two chickens, and it took close to two hours. SOOOOO worth the wait. Got rave reviews. Anyone else have recipes to share?

Roasted Chicken with Vegetables

1 whole chicken, giblets removed, legs tied together with kitchen twine
4 sticks butter, cut into pieces
5 carrots, peeled and cut into chunks
5 zucchini, sliced
8 ounces button mushrooms, cut in half
12 ounces fingerling potatoes, sliced lengthwise
4 sprigs fresh rosemary
8 sprigs fresh thyme
salt and pepper for seasoning
1. Heat oven to 350F.
2. Using about 1/4 cup butter, rub chicken all over, evenly coating the bird. Sprinkle generously with salt and pepper.
3. Combine carrots, zucchini, mushrooms and potatoes in a large roasting pan. Spread into one layer in bottom of pan. Distribute remaining pieces of butter evenly over top of vegetables.
4. Top with chicken and sprinkle with herb sprigs.
5. Roast for 30 minutes to 1 1/2 hours, depending on size of chicken, until chicken is golden brown and has reached an internal temperature of 165F.
6. To serve: Cut chicken into four to eight pieces. Divide vegetables between plates and top with chicken.

Geophile  (Level: 168.3 - Posts: 1553)
Fri, 12th Jan '07 5:05 PM

Would it be possible to use less butter and, perhaps, use a non transfat spread?

Emiperkins  (Level: 50.0 - Posts: 201)
Fri, 12th Jan '07 5:29 PM

You could, I suppose, but then, what's the point? I've honestly never cooked with any sort of butter substitute in my life. They contain too much plastic.

My suggestion? Save this recipe for a splurge.

By the by, I added yellow squash, and I used portabella mushroom slices instead of button.

Emiperkins  (Level: 50.0 - Posts: 201)
Fri, 12th Jan '07 5:31 PM

Also, the butter pretty much just cooks off into the bottom of the roasting pan. I used one that had a rack in the bottom so the veggies weren't marinating in butter. It really makes the meat moist and delicious.

Rnmorg  (Level: 128.2 - Posts: 689)
Fri, 12th Jan '07 6:58 PM

I got a recipe similar to this from Cooks Magazine. The butter (I usually use two sticks) is cooked in a pan first with chopped shallots. I butterfly the chicken, layer the bottom of the pan with sliced potatoes, then pour the butter over it and roast it at a very high temp for an hour or so (the potatoes catch the butter so that it doesn't smoke us out of the house). My kids call it "Crispy Skin Chicken", and it is one of the few things that my picky 13 yr old likes. I'm still experimenting with ways to make the potatoes less greasy, though!


Philkon  (Level: 274.3 - Posts: 474)
Mon, 15th Jan '07 12:34 PM

I know Frank Terzoli. He is one of the contestants. He can cook!

Bravegator  (Level: 152.0 - Posts: 428)
Mon, 15th Jan '07 1:15 PM

How cool!! I loved Frank..and was sad to see him "pack up his knives and go"

Emiperkins  (Level: 50.0 - Posts: 201)
Mon, 15th Jan '07 2:48 PM

Did he do the Alice in Wonderland mushroom thing?

Bravegator  (Level: 152.0 - Posts: 428)
Mon, 15th Jan '07 3:02 PM

Yup...that was Frank

Aimee12  (Level: 58.6 - Posts: 96)
Mon, 15th Jan '07 8:12 PM

i loved him of my favorites!!

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