Italian Roast Chicken with Vegetables

INGREDIENTS

• 5 to 6 pound roasting chicken

• 4 Tbls of butter, softened

• 1/4 cup of extra virgin olive oil

• 1/2 tsp of powered garlic

• 1/2 tsp of dried oregano

• 1/2 tsp of dried basil

• 1/2 tsp of fresh rosemary, chopped

• 1/2 tsp of fresh thyme, chopped

• 8 small red potatoes

• 4 carrots, peeled and cut into pieces

• 4 stalks of celery, cut into pieces

• 20 pearl onions

• 1 15oz can of chicken broth

• 1 cup of white wine

  INGREDIENTS

• Pre-heat the oven to 350 degrees.

• Rinse the chicken under cold water and pat dry with a paper towel.

• Tie the legs and the wings back with cooking string.

• With you finger tips separate the skin from the breast.

• Add 2 Tbls of butter between the skin and the breast.

• Rub the olive oil all over the chicken

• In a small bowl mix together the garlic, oregano, basil, rosemary and thyme.

• Thoroughly season the chicken with the herb mixture.

• Place the vegetables at the bottom of a roasting pan and coat with remaining olive oil.

• Place the chicken on top of the vegetables and pour the broth and wine around the chicken.

• Roast uncovered for about 2 hours while basting the chicken throughout the cooking time.

• Let the chicken rest for about 30 minutes before serving.

  Serves 4 people.

  http://www.great-chicago-italian-recipes.com/roast_chicken.html