Roast Chicken with Root Vegetables

Name: Roast Chicken with Root Vegetables
Ingredients: 4 branches fresh rosemary, bruised, plus 1 sprig; 6 cloves garlic, crushed and peeled, plus 3 cloves, peeled, blanched for 15 seconds, cooled in ice water, then sliced; 1⁄2 cup plus 1 tbsp. extra-virgin olive oil; 1 (3 1/2–4-lb.) chicken; Kosher salt and freshly ground white pepper; 1⁄2 cup rich chicken stock; 4 tbsp. butter, cut into pieces; Juice of 1/2 lemon; 1⁄4 bunch parsley, leaves chopped; 6 cloves garlic, peeled; 6 small new potatoes, quartered; 2 bell peppers, 1 red and 1 green, cored, seeded, and cut into 2" squares; 1⁄2 small kabocha squash, seeded, peeled, and cut into 2" squares; 2–3 celery hearts, cut in half lengthwise, then into thirds; 2–3 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

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A perfect roast chicken—perfumed with lemon, rosemary and garlic—is the surest sign of a great cook.

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Ingredients

4 branches fresh rosemary, bruised, plus 1 sprig
6 cloves garlic, crushed and peeled, plus 3 cloves, peeled, blanched for 15 seconds, cooled in ice water, then sliced
1⁄2 cup plus 1 tbsp. extra-virgin olive oil
1 (3 1/2–4-lb.) chicken
Kosher salt and freshly ground white pepper
1⁄2 cup rich chicken stock
4 tbsp. butter, cut into pieces
Juice of 1/2 lemon
1⁄4 bunch parsley, leaves chopped
6 cloves garlic, peeled
6 small new potatoes, quartered
2 bell peppers, 1 red and 1 green, cored, seeded, and cut into 2" squares
1⁄2 small kabocha squash, seeded, peeled, and cut into 2" squares
2–3 celery hearts, cut in half lengthwise, then into thirds
2–3 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