Charlene's Recipe

Herb roasted chicken

Category: Meat

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 cup 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
Flat leaf parsley sprigs, 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, be careful not to tear it. Spread half of the herb mixture under the skin; rub the rest on top. Sprinkle with rosemary. Place onion in chicken cavity and tie the legs together with kitchen string.
Place the chicken on a rack in a roasting pan and pour broth in the 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 onion slices on a separate baking tray. Drizzle with the oil then roast for 35-50 minutes until cooked and crisp around edges. Arrange around the chicken, along with the parsley, to serve.