Is This Roasted Chicken Recipe from Top Chef Worth Trying?

[siderits]

Does anyone else love Top Chef on Bravo? My sister got me addicted, and I just realized they have some of the recipes online. Anyway, this roasted chicken recipe got raves from all the chef judges, so I thought I'd share, because it totally looks like something you could make in the DCB ... love mine!!! Might try it out this weekend.Roasted Chicken with VegetablesIngredients:
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 seasoningDirections:
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.

 

[scottcooks]

Do it in the stoneware fluted pan - prop the chicken up on the center spit, veggies around inside.

 

[siderits]

That would be a nice alternative ... don't have the fluted pan yet (bummer). Hoping to get it during February's stoneware special.

 

[Karen Hodge]

4 Sticks Of Butter!!!! Wow!

 

[ChefBeckyD]

4 Sticks Of Butter!!!! Wow!

Could that possibly be a typo? That would be 2 CUPS of butter - a whole pound........I just cannnot imagine that much butter in one recipe - my conscience wouldn't let me try it! I'm SURE that it would be just as good cutting the butter to 1 stick - rub 1/2 over the chicken, and then dot the veggies w/ little pieces of the rest. After all, you are also going to get flavoring (and more saturated fat!) from the chicken drippings!