Herb‐Roasted Chicken

Each and every slice of this delicious and juicy herb-seasoned chicken partnered with colorful roasted vegetables is a winner!

• 2 tbsp butter
• 1 tsp dried sage
• 1 clove garlic, crushed
• ⅛ 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 medium zucchini, cut into chunks
• 1 red onions, sliced
• 1 tbsp olive oil
• flat‐leaf parsley sprigs, to garnish

1. Preheat oven to 375°F. In a small bowl, combine butter, sage, garlic and pepper. Carefully loosen the skin from the chicken breast, being careful not to tear it.
2. Spread half of the herb mixture under the skin; rub the rest on top. Sprinkle with rosemary. Place onion in chicken cavity and tie legs together with kitchen string.
3. Place the chicken on a rack in a roasting pan and pour broth into pan. Cover pan with foil and roast for 1 hour.
4. Uncover chicken and roast until juices run clear when meat is pierced, about 40 minutes longer. Transfer to a serving dish. Let stand 15 minutes before serving.
5. Meanwhile, place the parboiled new 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.

Alternatives

• Put 2 tablespoons of ready‐made pesto under the chicken skin in step #2. Slice and serve cold on a bed of lettuce for a fresh and summery salad.