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Roast Chicken with Root Vegetables




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~ Anthelme Brillat-Savarin

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Roast Chicken with Root Vegetables

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"Chef John Anderson, who cooked this dish for us at the Wolfgang
Puck Café
on LA’s Sunset Strip, notes: “If a chef can properly roast
a chicken, there’s a very good chance that he understands food.”

Serves 2 to 4

For the chicken:
4 branches fresh rosemary, bruised
6 cloves garlic, crushed and peeled
1/2 cup extra-virgin olive oil
One 3 1/2 - 4-pound chicken
Salt and freshly ground pepper

For the vegetables:
6 cloves garlic, peeled
6 small new potatoes, quartered
2 bell peppers, 1 red, 1 green, cored,
seeded, and cut into 2-inch squares
1/2 small kobocha squash, seeded,
peeled, and cut into 2-inch squares
2 to 3 celery hearts, cut in half lengthwise,
then into thirds
2 to 3 leeks, white part only, trimmed, halved
lengthwise, cleaned, blanched for 30
seconds, and cooled in ice water
1 red onion, peeled and halved crosswise,
each half quartered
Salt and freshly ground white pepper

For the sauce:
1 tablespoon olive oil
3 cloves garlic, peeled, blanched for 15
seconds, cooled in ice water, then sliced
1 sprig fresh rosemary
1/2 cup rich chicken stock
4 tablespoons butter, cut into pieces
Juice of 1/2 lemon
Salt and freshly ground white pepper
1/4 bunch parsley, leaves chopped

1. For the chicken: Strip leaves from 2 of the rosemary branches and
finely chop. Finely chop 3 of the garlic cloves. Combine the chopped rosemary and garlic and oil in a bowl and set aside. Generously sea-
son chicken cavity with salt and pepper, then stuff with remaining 2
branches rosemary and 3 garlic cloves. Tie legs together with kitchen
twine and rub all over with half the prepared oil. Wrap in plastic and
refrigerate overnight.
2. Preheat oven to 400 degrees F. Rub chicken with half the remaining prepared oil and generously season with salt and pepper. Put chicken,
breast side up, directly on an oven rack set in the middle of the oven
and set a large roasting pan on an oven rack underneath the chicken.
Roast until skin is deeply golden and internal temperature reaches
165 degrees F., 50 to 60 minutes.
3. For the vegetables: While the chicken is roasting, put the garlic,
potatoes, peppers, squash, celery hearts, leeks, and onions into a
large bowl. Add the remaining prepared oil, season to taste with
salt and pepper, and mix well. After chicken has been roasting
for 25 minutes, put vegetables in roasting pan under chicken to
roast until chicken is cooked and vegetables are soft, another
25 to 35 minutes.
4. For the sauce: Heat oil, garlic, and rosemary in a small pan over
medium heat until garlic begins to brown, about 2 minutes. Add
stock and simmer until reduced by half, 8 to 10 minutes; discard
rosemary. Whisk in butter, a few pieces at a time, then add lemon
juice and season to taste with salt and pepper. Add parsley just
before serving.
5. Transfer vegetables and chicken to a deep platter, remove kitchen
twine, then pour sauce over top.

Featured Archive Recipes:
Roast Chicken with Garlic and
Lemon (Hamersley's Bistro)

Chicken with Roasted Lemon and
Rosemary Sauce (Tra Vigne)

Wolfgang Puck's Roast Rack of Pork

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