Cooking Sherri: Marc Murphy's Roast Chicken

Sherri is on a quest to learn how to cook, so we called in chef Marc Murphy to show her how to cook dinner. Mark is the owner of the Ditch Plains and Landmarc resturants in New York and can be seen on Food Network's Chopped. Sherri and Marc cooked a roast chicken he prepares in his resturant Landmarc. Here's the recipe:

Landmarc's Roast Chicken
serves 4 to 6

3lb chicken
2 tbs olive oil
1 lemon (cut in half)
1 small white onion (cut in half)
2 cloves garlic
2 oz salted butter
2 sprigs thyme (leaves picked off)
kosher salt
ground black pepper
1 large carrot
1 quarter stalk of celery
3 Yukon gold potatoes

Cut carrots and celery into 1" pieces and quarter potatoes.  Toss with olive oil, salt and pepper and place at the bottom of the roasting pan to create a bed for the chicken.  Rinse the chicken with water and pat dry.  Rub the chicken skin with olive oil and place lemon, onions and garlic into the cavity of the chicken.  Loosen skin on breast and insert butter and thyme leaves between the skin and the breast.   Truss the chicken (optional) and liberally season with salt and black pepper.  Place on top of the bed of vegetables in the roasting pan.

Roast in a 400 degree oven for 10 minutes then lower the oven to 325 adegreesnd cook for an additional 45 minutes.  Remove and let rest for 20 minutes. Carve and serve alongside the roasted vegetables and gravy from the pan.

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