Herb Roasted Chicken

By ghinman

Ingredients

• 2 tbs. butter
• 1 tbs. dried sage
• 1 clove of garlic, crushed
• 1/8 tsp. black pepper
• 1 whole chicken (3 lb. 5 oz.)
• 1 tsp. dried rosemary
• 1 onion, peeled
• 2 cups chicken broth
• 6 oz. new potatoes, parboiled
• 3 bell peppers, deseeded and cut into quarters
• 2 midium zucchhini, cut into chunks
• 1 red onion, sliced
• 1 tbs. olive oil
• flat leaf parsley sprigs, to garnish

Details

Servings 6

Preparation

Step 1

Preheat oven to 375 degrees. In a small bowl, combine butter, sage, garllic and pepper. Carefully loosen the skin from the chicken breast, being careful not to tear it.

Spread half of the herb mixture under the skin; rub the rest on top. Sprinkle with resemary. Place onion in chicken cavity and tie legs together with kitchen string.

Place the chicken on a rack in a roasting pan. Cover pan with foil and roast for 1 hour.

Uncover the chicken and roast until juices run clear when meat is pieced, about 40 minutes longer. Transfer to a serving dish. Let stand 15 minutes before serving.

Meanwhile, place the parboiled potatoes, peppers, zucchini and onion slices on a separate baking tray. Drizzle with the oil and then roast for 35-40 minutes until cooked and crisp around the edges. Arrange around the chicken, along with the parsley, to serve.