Herb Roasted Chicken

By Rosemary140

Ingredients

• 2 Tbsp. butter
• 1 tsp dried sage
• 1 clove garlic, crushed
• 1 whole chicken (3.5 lbs)
• 1 tsp rosemary
• 1 onion, peeled
• 2 cups chicken broth
• 6 oz. parboiled new potatoes
• 3 bell peppers, de-seeded and cut into quarters
• 2 medium zuchini, cut into chunks
• 1 red onion, sliced
• 1 tsp olive oil

Details

Servings 6

Preparation

Step 1

Preheat oven to 325 degrees.

In a small bowl, combine butter, sage, garlic, and pepper. Carefully loosen the skin from the chicken breast, careful not to tear it.

Spread half the herb mixture under the skin. Rub the rest on top. Sprinkle with rosemary. Place onion in the chicken cavity and tie the legs with kitchen twine.

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

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

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

VARIATION: Substite ready-made pesto under the chicken breast skin.
Slice and serve cold on a bed of lettuce as salad.