From the Kitchen Roasted Chicken with Spring Vegetables

Executive Chef Kyle Stamps of Trio Restaurant united us in The Rhode Show kitchen to reveal how to create their Roasted Chicken with Spring Vegetables.


  • 1 Whole Chicken
  • Kosher Salt 1 cup
  • Granulated Sugar 1/2 cup
  • Water 1 gallon
  • Olive Oil
  • Vegetable/canola petroleum
  • 1 lemon, halved
  • 1 pound fingerling along with other little potato
  • 2 bunches cherry bomb caked
  • 1 bunch baby carrots
  • 1 T chopped Dill
  • 1T Chopped Parsley
  • 1 bunch scallions
  • 4 T butter
  • Kosher Salt and Black Pepper for seasoning


  1. Break the chicken down, separate the leg and the breast feeding.
  2. Remove the leg, and the rib cage, leaving on the wing and the leg bone undamaged.
  3. Brine the chicken for 24 hours.
  4. Though the chicken is brining, prepare the veggies.
  5. Put potatoes into a pot with cold salted water and cook over medium high heat till tender.
  6. Strain, cool and cut in half.
  7. Put carrots in pot with cold, salted water and cook over moderate high heat till tender.
  8. Strain and cool.
  9. Cut scallions into thirds or fourths depending on the size.
  10. Take a pot with boiling salted water, and cook the radishes for approximately five minutes.
  11. Cool in ice water, cut in half an hour.
  12. Drain the chicken and pat dry.
  13. Preheat the oven to 400 degrees F.
  14. Even though the chicken is drying, cut your potatoes and radishes in half.
  15. Put a large cast iron or non-reactive sauté pan over moderate high heat.
  16. Season the chicken with salt and pepper.
  17. Add vegetable oil into the skillet, it ought to shimmer.
  18. Put the chicken into the pan down side, it should sizzle whether the pan is warm enough.
  19. Press down to the chicken to be sure as much skin contacts that the oil as possible.
  20. Put the pan from the oven. After about 5 minutes, or until the skin is quite crispy, flip the chicken over and finish cooking it over the opposite side.
  21. While the chicken is cooking, heat a different sauté pan over moderate high heat.
  22. Add olive oil into the pan, once the oil is shiny, insert your potatoes, cut side down. Do not move them about, make them get eloquent.
  23. Once crispy, add the carrots and radish. Squeeze them lemon on the veggies, switch off the heat.
  24. Add the butter and always toss the veggies to make a glaze. Finish with all the trim chopped herbs and scallions.
  25. Put down the lettuce on a plate and top with the chicken.

The information, advice and answers displayed from The Rhode Show part of are those of individual sponsors and not WPRI-TV/Nexstar Media Group, Inc.. presents this information on behalf of each participating Rhode Show sponsor. Sponsored content is copyrighted to the respective sponsor unless otherwise indicated.

From the Kitchen: 22 Bowen’s Secret Burger

From the Kitchen: Pollo Florentine

From the Kitchen: Mushroom and Egg Ravioli

From the Kitchen: Pan Seared Halibut