Williams-Sonoma and Tasting Table are thrilled to launch our new Sous Chef Series with a recipe from James Tracey of Craft. Tracey, the chef de cuisine at Tom Colicchio's flagship Manhattan restaurant, continues Craft's tradition of serving simple-but-pristinely prepared dishes like this clever roast chicken, which he first sears in a hot pan to develop color and give the bird a head start to juicy perfection.
Yield: 4 Servings
1. Preheat the oven to 350°. Stuff the chicken cavity with the rosemary, thyme, sage and garlic and season it liberally inside and out with salt and pepper. Using butcher's twine, truss the chicken.
2. Place a medium roasting pan on the stovetop over medium-high heat and add the oil. Using tongs to move the chicken, cook the legs and thighs on both sides until the skin is golden brown, about 3 to 4 minutes per side. Remove the chicken from the pan and set aside.
3. Add the carrots, turnips, rutabaga, cippollini onions and brussels sprouts to the pan and cook, stirring occasionally, until the vegetables begin to brown at the edges, about 5 to 8 minutes. Return the chicken to the pan, add the butter and transfer to the oven. Roast the chicken, basting every 15 minutes, until the juices run clear when the thigh is pierced with a knife, about 60 minutes. Transfer the chicken to a large cutting board and let it rest for 10 minutes before carving. Remove two garlic cloves from the chicken and reserve.
4. Place the roasting pan over high heat and add the reserved garlic. Bring the mixture to a simmer, stirring frequently, and cook until the vegetables are glazed and the liquid has reduced by about one-third, about 2 to 3 minutes.
5. Transfer the carved chicken to a serving platter, spoon the glazed vegetables around it and serve immediately.Download This Recipe