Delicious, juicy, herb-seasoned chicken with colorful roasted vegetables is sure to be a winner at your family dinner table.

2 tablespoons butter
1 teaspoon dried sage
1 clove garlic, crushed
1/8 teaspoon black pepper
1 whole chicken (about 3.5 pounds)
1 teaspoon dried rosemary
1 medium onion, peeled
2 cups chicken broth
6 ounces new potatoes, parboiled
3 bell peppers, de-seeded and cut into quarters
2 medium zucchini, cut into chunks
1 red onion, sliced
1 tablespoon olive oil
flat-leaf parsley sprigs, for garnish

1. Preheat oven to 375 degrees F. In a small bowl, combine the butter, sage, garlic and pepper. Carefully loosen the skin from the chicken breast, being careful not to tear.

2. Spread 1/2 the butter-herb mixture under the skin; rub the remaining mixture on the top. Sprinkle with the rosemary. Place whole onion in the chicken cavity and tie the legs together using kitchen string.

3. Place the chicken on a rack in a roasting pan; pour broth into pan. Cover pan with foil and roast for 1 hour. Uncover and cook 40 minutes longer or until juices run clear when meat is pierced. Transfer chicken to serving dish; let stand 15 minutes before serving.

4. Meanwhile, place the parboiled potatoes, zucchini, peppers and onion slices on a separate baking pan; drizzle with the olive oil and bake 35 to 40 minutes until cooked and crisp around the edges. Arrange around the chicken; garnish with parsley sprigs. Makes 6 servings.

Emily

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