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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Herb-Roasted Chicken and Vegetables Recipe

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This recipe for Herb-Roasted Chicken and Vegetables is from The Burroughs Family Cookbook Project, 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 pepper
1 whole chicken 3 lbs 5 oz
1 t rosemary
1 onion, peeled
2 C chicken broth
6 oz new potatoes, parboiled
3 bell peppers deseeded and cut into quarters
2 med zucchini, cut into chunks
1 red onion, sliced
1 T olive oil
Directions:
Directions:
Preheat oven to 375 degrees. In a small bowl, combine butter, sage, garlic and pepper. Carefully loosen the skin from the chicken breast, be careful not to tear.
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 studies.
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 min longer. Transfer to serving dish. Let stand 15 min.
Meanwhile, place the parboiled new potatoes, peppers , zucchini and onion slices on a separate baking tray. Drizzle with oil and then roast for 35 to 40 min until cooked and crisp around the edges. Serve with chicken.

 

 

 

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