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La Belle Cuisine
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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