Herb-Roasted Chicken

From Great American Recipes
Prep Time 20 mins
Roast Time 1 hr 40 mins
Serves 6
350 calories

Ingredients

• 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 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 sprigs, 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. Put 2 tablespoons of ready-made pesto under the chicken skin.
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 for 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.