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Herb Roasted Chicken Recipe

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This recipe for Herb Roasted Chicken is from Bell Supply Employee Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 T butter
1 t dried sage
1 clove garlic, crushed
1/8 t black pepper
1 whole chicken (3lb 5 oz)
1 t dried rosemary
1 onion, peeled
2 c chicken broth
6oz new potatoes, parboiled
3 bell peppers, deseeded and cut into quarters
2 medium zucchini, cut into chunks
1 red onion, sliced
1 t olive oil
flat leaf parsley sprigs to garnish
Directions:
Directions:
Preheat oven to 375º.
In a small bowl,, combine butter, sage, garlic and pepper.
Carefully loosen the skin from the chicken breast, being careful not to tear it.
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 roasting pan and pour broth into pan.
Cover pan with foil and roast for 1 hr.
Uncover chicken and roast until juices run clear when meat is pierced; about 40 minutes longer.
Transfer to a serving dish.
Meanwhile, place the parboiled new potatoes, peppers, zucchini and onion slices on a separate baking tray.
Drizzle with oil and roast for 35-40 minutes until cooked and crisp around the edges.
Arrange around the chicken along with parsley to serve.

 

 

 

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