Wednesday night dinner

Tonight I made butter chicken with roasted vegetables. It was so good. It is nice to use butter again. Nothing smells better to me than sautéing shallots in butter. 

Ingredients

Chicken

• 1 chicken, about 3 pounds/1.2 kg
• sprig of rosemary
• sprig of thyme
• sprig of tarragon
• 1 pinch Salt and pepper
• 1/4 cup butter

Vegetables

• 6 small potatoes, peeled and cut into grins
• 4 carrots, cut in half, then halved lengthwise
• 3 leeks, trimmed and cut into logs
• 2 handfuls of cherry tomatoes
• 3 tablespoons olive oil
• Coarse sea salt and pepper
• 2 tablespoons butter
• 2 bay leaves
• branch of rosemary, cut in three

Directions

Chicken

1. Heat the oven to 400°F/200°C. Stuff the chicken with the herbs and truss it. Season all over with salt and pepper. Set the chicken in a roasting pan on its left leg, and set the butter on top.
2. Bake 15 minutes. Turn the bird onto its right leg for 15 minutes. Turn on its back for 15 minutes. Finally, set it upright and continue cooking until done, about 1/2 an hour more or until the juices run clear. Remember to baste the bird constantly as it roasts. It is done when the juices at the leg run clear.

Vegetables

1. Heat the oven to 400°F/200°C. Toss the vegetables with the olive oil and salt and pepper. Spread over a baking sheet. Cut the butter into little pieces over top and tuck in the herbs. Bake until tender and even slightly caramelized, about an hour, tossing occasionally.