Ingredients
Instructions
- Preheat the oven to 400 degrees.
- Prepare the herbed butter. Using the softened butter, ad in the Herbs de Provence, Sage, Parsley, salt and Pepper. Blend together.
- Spread the butter mixture under the skin of each section of chicken, saving a small portion to spread over the top of the skin as well. Set the buttered chicken aside.
- Chop all of the vegetables and toss with the olive oil, salt and pepper. Add to the roasting pan.
- Place the chicken atop of the prepared vegetables, then pour in the white wine over the vegetables. (Avoid pouring the wine directly over the chicken.)
- Roast uncovered for about 45 minutes until the chicken is nicely browned and the vegetables are tender.. Use a meat thermometer to check the chicken, and fork test the vegetables. If the chicken is done but the vegetables are still too firm, remove the chicken and continue roasting the vegetables until they are tender.
- Serve with Yellow Tomato Jam on the side.
