whole chicken (about 3 to 3 1/2 lbs.)
new potatoes, parboiled
bell peppers, deseeded and cut into chunks
zucchini, cut into chunks
Preheat oven to 375 degrees.
In a small bowl, combine butter, sage, garlic and pepper.
Carefully loosen the skin from the chicken breast, be careful not to tear it.
Spread 1/2 the herb mixture under the skin; rub the rest on top.
Place onion in the chicken cavity and tie legs together with kitchen string.
Pace chicken on rack in a roasting pan and pour broth into pan.
Place lid on roasting pan or cover with foil and roast for 1 hour.
Meanwhile, place new potatoes, peppers, zucchini and onion slices on separate baking tray.
Uncover chicken and until juices run clear when meat is pierced, about 45 minutes longer.
Drizzle vegetables with oil and then roast along side the chicken for 35 to 45 minutes until cooked and crisp around the edges.
Transfer chicken to a serving platter and let stand 15 minutes before serving.
Arrange vegetable around chicken on the serving platter.