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In this episode of Sierra Chefs, sponsored by DCS by Fisher & Paykel, Chef Michael Jacobsen from Rockwater & Murphy's Irish Pub prepares roasted chicken and soup.

Butternut Squash and Apple Soup
2 Tbl. Sweet cream butter
12 oz. Butternut squash peeled, seeded and chopped
2 medium Green apples peeled, cored and chopped coarse
1 medium White Onion chopped
1 tsp. Thyme
1 tsp. Rosemary
1 tsp. Oregano
1 Qrt. Chicken stock
Minced Chives
4 oz. Heavy Cream
4 slices of Brie
2 sliced good quality Bread
Olive oil

Sauté first 6 ingredients in a medium size stock pot.
Add chicken stock and bring to a boil.
Reduce heat and simmer uncovered for about 30 minutes.
Place in blender and puree until smooth, add in cream.
Season with salt and pepper.

Crouton Method:
Drizle bread with olive oil.
Place brie on top of bread.
Bake bread at 350 degrees for 5-6 minutes or until cheese is just melted.
Remove from oven and cut each piece in half.

Roasted Chicken
Whole Chicken about 2.25lbs.
1 tsp. Salad Oil
2 tsp. Kosher Salt
1 tsp, Black Pepper
1 tsp. Lemon Zest
1/4lb. Sweet Cream Butter
1 tsp. Thyme
12 oxz. Fingerling Potatoes cut in 1/2
1/2 tsp. Salad Oil

Heat oven to 425.
Pat Chicken dry.
Season with Salt and Pepper.
Heat a cast iron pan over medium heat.
Place salad oil in pan and place seasoned chicken in pan.
Reduce heat of oven and cook chicken in 350-degree oven for 50 minutes.
Toss potatoes in olive oil.
Toss potatoes with remaining oil and add potatoes to chicken after it has cooked for 30 minutes.
Cook another 25 minutes.
After 50 minutes check for doneness and remove from oven.
Remove chicken from pan and keep warm.
Heat butter, lemon zest, thyme and chicken juice in sauté pan with potatoes.
Cook over low heat until butter is melted.
Carve chicken and spoon butter over and around garnish with the potatoes.