2 tablespoon butter
1 teaspoon dried sage
1clove garlic, crushed
⅛ teaspoon black pepper
1 whole chicken, about 3 pounds 6 ounces
1 teaspoon dried rosemary
1 yellow onion, peeled
2 cups chicken broth
6 ounces new potatoes, parboiled
3 bell peppers, deseeded and cut into quarters
2 medium zucchini, cut into chunks
1 red onion, peeled and sliced
1 tablespoon olive oil
Flat-leaf parsley springs, used to garnish
Preheat oven to 375°F. In a small bowl, combine butter, sage, garlic and pepper. Carefully
loosen the skin from the chicken breast, trying not to tear it.
Spread half of the herb mixture under chicken skin; rub the rest on top. Sprinkle with rosemary.
Place yellow onion in chicken cavity and tie legs together with kitchen string.
Place the 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 minutes longer.
Transfer to a serving dish. Let stand 15 minutes before serving. Meanwhile, place the parboiled new potatoes, peppers, zucchini and red onion slices on a separate baking tray.
Drizzle with the oil and then roast for 40 minutes until cooked and crisp around the edges.
Arrange the vegetables around the chicken and garnish with the parsley.