Ingredients
1 plump, organic-fed chicken
3 sticks butter, cut into pieces
5 carrots, peeled and cut into chunks
5 zucchini, sliced
8 ounces button mushrooms, cut in half
1 pound fingerling potatoes, sliced lengthwise
1 onion, cut into small wedges
4 sprigs fresh rosemary
8 sprigs fresh thyme
Preparation
Heat oven to 350 degrees. Use one stick butter to rub chicken all over, evenly coating the bird. Sprinkle with salt and pepper. Combine vegetables in one layer in the bottom of a large roasting pan. Distribute remaining butter evenly. Top with checken and sprinkle with herb springs. Roast for about 1-1/2 hours, or under thermometer inserted in thigh reases 165F. To serve: Cut chicken into 4 pieces (Or slice on cutting board). Divide vegetables among plates and top with chicken.
