herb-roasted chicken

How To Make herb-roasted chicken

• 1

  Preheat oven to 375 degrees.
• 2

  In a small bowl, combine butter, sage, garlic and pepper.
• 3

  Carefully loosen the skin from the chicken breast, be careful not to tear it.
• 4

  Spread 1/2 the herb mixture under the skin; rub the rest on top.
• 5

  Sprinkle with rosemary.
• 6

  Place onion in the chicken cavity and tie legs together with kitchen string.
• 7

  Pace chicken on rack in a roasting pan and pour broth into pan.
• 8

  Place lid on roasting pan or cover with foil and roast for 1 hour.
• 9

  Meanwhile, place new potatoes, peppers, zucchini and onion slices on separate baking tray.
• 10

  Uncover chicken and until juices run clear when meat is pierced, about 45 minutes longer.
• 11

  Drizzle vegetables with oil and then roast along side the chicken for 35 to 45 minutes until cooked and crisp around the edges.
• 12

  Transfer chicken to a serving platter and let stand 15 minutes before serving.
• 13

  Arrange vegetable around chicken on the serving platter.
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