2 Tbsp. butter
1 tsp. dried sage
1 clove garlic, crushed
1/8 tsp. black pepper
1 whole chicken (3lb. 5 oz.)
1 tsp. dried rosemary
2 cups chicken broth
6 oz. new potatoes,parboiled
3 bell peppers, seeded and cup into quarters
2 medium zucchini, cut into chunks
1 red onion, sliced
1 Tbsp. olive oil
flat-leaf parsley sprigs, to garnish
Preheat the oven to 375*F.
In a small bowl, combine butter, sage, garlic and pepper. Carefully loosen the skin from the chicken with, (a long handled wooden spoon, this will prevent the skin of the chicken from tearing so much).
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 twine.
Place the chicken on a rack in a roasting pan and pour broth into pan. Cover the pan with foil and roast for 1 hour.
Uncover the 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 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.