INGREDIENTS

• 1 whole chicken (about 4 lb)

• 1/2 cup butter, softened

• 2 teaspoons chopped fresh thyme leaves

• 2 teaspoons chopped fresh sage leaves

• 2 teaspoons chopped fresh rosemary leaves

• 2 cloves garlic, finely chopped

• 1 1/4 teaspoons salt

• 1 teaspoon pepper

• 1 bunch carrots with tops trimmed

• 1 lb fingerling potatoes, cut lengthwise in half

• 2 onions, each cut into 6 wedges

• 2tablespoons olive oil

• 1/2 water

INSTRUCTIONS

1. Heat oven to 375°F. Spray shallow roasting pan with cooking spray.

2. In small bowl, mix butter, chopped thyme, sage, rosemary, garlic, 3/4 teaspoon of the salt and 1/2 teaspoon of the pepper. Rub mixture under and on skin of chicken. Place chicken, breast side up, in roasting pan. Insert ovenproof meat thermometer so tip is in thickest part of inside thigh muscle and does not touch bone.

3. In large bowl, toss carrots, potatoes and onions with oil and remaining 1/2 teaspoon salt and 1/2 teaspoon pepper. Arrange vegetables around chicken. Pour broth over vegetables.

4. Roast uncovered 1 hour 15 minutes to 1 hour 45 minutes or until thermometer reads at least 165°F and legs move easily when lifted or twisted. Cover loosely with foil; let stand 10 to 15 minutes for easier carving. Serve chicken with vegetables.