Herb Roasted Chicken
Ingredients
2 TBSP butter
1 tsp dried sage
1 clove garlic, crushed
1 whole chicken (3 lb 5 oz)
1/8 tsp pepper
1 tsp dried rosemary
1 onion, peeled
2 c chicken broth
6 oz new potatoes, parboiled
3 bell peppers, de-seeded and cut into quarters
2 medium zucchini, cut into chunks
1 red onion, sliced
1 TBSP olive oil
Directions
1. Preheat oven to 375°
2. In a small bowl, combine butter, sage, garlic and pepper. Carefully loosen the skin from chicken breast.
3. Spread half of the herb mixture under the skin; rub the rest on top; Sprinkle with rosemary.
4. Place onion in chicken cavity and tie legs together using kitchen string.
5. Place chicken on rack in roasting pan and pour broth in pan; cover with foil and roast for 1 hour.
6. Uncover chicken and roast until juices run clear, about 40 minutes longer.
7. Transfer to serving dish; let stand 15 minutes.
8. Meanwhile, place parboiled new potatoes, peppers, zucchini and onion slices on separate baking tray; drizzle with oil and roast for 35-40 minutes until cooked and crisp around edges.
