Ingredients:
2 tbsp. butter
1 tsp. dried sage
1 clove 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 squares
2 medium zucchini, cut into chunks
1 red onion, sliced
1 tbsp. olive oil
flat-leaf parsley sprigs, to garnish
Directions:
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 the 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.
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