|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
|-||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|