Michael Chiarello’s Cocorico Roast Chicken

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Ingredients

1 whole chicken
Olive oil
Salt and pepper
Potatoes, peeled and cubed
Zucchini, cubed
Squash, cubed
Other desired vegetables
1 cocorico or vertical roasting pan

Preparation

Preheat the oven to 450 degrees. Rub chicken with olive oil and generously sprinkle with salt and pepper. Place chicken on the cocorico with the legs facing up. Place the vegetables around the chicken in the platter. Drizzle the vegetables with a small amount of olive oil. Place the chicken in the oven and roast for 15 minutes. Turn the heat down to 375 degrees and cook for 1 – 1 ½ hours (it should be crisp on the outside and juicy on the inside). Let the chicken rest for 15 minutes before carving. If the vegetables need a few more minutes take the chicken off the cocorico and return the vegetables to the oven until done.

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