Ingredients:

1⁄2 cup vegetable or canola oil, divided

1 (4-pound) whole roasting chicken

2 1⁄2 tablespoons chopped fresh sage

2 teaspoons chopped fresh rosemary

1 1⁄2 teaspoons chopped fresh thyme

1 1⁄4 teaspoons salt

1⁄2 teaspoon freshly ground black pepper

1⁄2 small onion, peeled and cut into 4 wedges

8 ounces baby carrots, peeled or un-peeled

8 ounces red-skinned potatoes, quartered

8 ounces fresh green beans, trimmed

 

Preparation and Cooking: 

Preheat oven to 450°. Remove giblets and neck from chicken; freeze for future use. Combine and stir sage and ingredients through pep- per. Measure out 2 teaspoons herb mixture and mix it with 11⁄2 tablespoons oil. Starting with neck cavity, loosen skin from breast and drumsticks with hands. Rub mixture under skin and over breast and drumsticks. Lift wing tips up and over back; tuck under. Rub 2 tablespoons oil over outside skin of chicken. Place chicken, breast side up, on a roasting pan rack. Roast at 450° for 20 minutes. Reduce oven temperature to 350°.

Toss reserved herb mixture and remaining oil with onion, carrots and potatoes. Add vegetable mixture to roasting pan. Roast an additional 30 minutes at 350°, basting with pan juices after 20 minutes. Add green beans to pan; toss. Cook an additional 10 minutes or until meat thermometer registers 165°. Remove chicken from pan; let stand 15 minutes before carving.

 

Serves four people.