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
- 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.
- 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.
- Place the chicken on a rack in a roasting pan and pour broth into 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 for 15 minutes before serving.
- 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.
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