Ingredients:
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
Preparation:
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.
Serve 6
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