"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Herb-Roasted Chicken Recipe

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This recipe for Herb-Roasted Chicken, by , is from The Davis Family and Friends Wedding Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Shannon Davis
Added: Friday, July 17, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 tbsp butter
1 tsp dried sage
1 clove garlic, crushed
1/8 tsp black pepper
1 whole chicken (3 lbs)
1 tsp dried rosemary
1 onion peeled
2 cups chicken broth
6 oz. new potatoes parboiled
3 bell peppers, cut into quarters
2 medium zucchini cut into chunks
1 red onion sliced
1 tbsp. olive oil
flat leave parsley

Directions:
Directions:
Preheat oven to 375* In a small bowl, combine butter, sage, garlic and pepper. Carefully loosen the skin from the chicken breast, be careful not to tear it.

Spread half of the herb mixture under the skin, rub the rest on top. Sprinkle with rosemary. Place onion into chicken cavity and tie legs together with kitchen string.

Place the chicken on a rack in a roasting 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 15 minutes before serving.

Meanwhile, place the parboiled new potatoes, peppers, zucchini and onion slices on a separate baking tray. Drizzle with olive oil and then roast for 35-40 minutes until cooked and crisp around the edges.

 

 

 

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