 | | Directions | | Preheat oven to 400 degrees F. Brush the chicken with softened butter. Sprinkle generously with salt and pepper. In a large bowl combine the carrots, zucchini, mushrooms and potatoes. Add the melted butter and toss to coat. Add salt and pepper to taste. Put the chicken in a roasting pan and scatter the vegetables around the chicken. Pour in stock and top with herb sprigs. Roast the chicken for 1 1/2 to 2 hours. Turning the vegetables a few times to evenly brown. NOTE: If you used a whole chicken, you will need to cut the chicken into serving size pieces and serve with the vegetables. |
|
|
Prep Time: 15 minutes
Cook Time: 1.5 hours
Servings: 8
|  | | Ingredients | | - | | 7 pounds roasting chicken, cut into pieces |
| - | | 1 tablespoon unsalted butter, softened |
| - | | 1/2 cup unsalted butter, melted |
| - | | 3 carrots, cut into chunks |
| - | | 2 zucchini, thickly sliced |
| - | | 8 ounces button mushrooms, stemmed and halved (optional) |
| - | | 1 pound fingerling potatoes, halved |
| - | | 1/2 cup low sodium chicken stock |
| - | | 4 sprigs rosemary, more to garnish |
| - | | 8 fresh sprigs of thyme, more to garnish |
| - | | salt and pepper |
| |
| |
