Herb Roasted Chicken
Mary Johnston
ingredients
- 2 Tbsp
- 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 quarters
- 2 medium zucchini, cut into chunks
- 1 red onion, sliced
- 1 Tbsp olive oil
- Flat leaf parsley springs, to garnish
directions
- 1
Preheat oven to 375. 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 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.
Source: Mary Johnston
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