Herb-Roasted Chicken
Erin
ingredients
- 2 tbs 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 potatoes, parboiled
- 3 bell peppers, deseeded and cup into quarters
- 2 medium zucchini, cut into chunks
- 1 red onion, sliced
- 1 tbs olive oil
- flat leaf parsley springs 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 chicken cavity and tie the legs together with kitchen string.
- 3
Place the chicken on a rack in a roasting pan and pour broth into the 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 for 15 minutes before serving.
- 5
Meanwhile place the parboiled potatoes, pepper, zucchini and onion slices on a separate baking tray. Drizzle with the oil and then roast for 35 to 40 minutes until cooked and crisp around the edges. Arrange around the chicken, along with parsley to serve.
notes
per serving: 350 calories, 21g fat (7g sat fat), 13g carbs
Source: Erin
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews