CRISP ROASTED CHICKEN WITH PROVENCAL VEGETABLES

CRISP ROASTED CHICKEN WITH PROVENCAL VEGETABLES image

Yield 4 people

Number Of Ingredients 15

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6 T unsalted butter, softened
1 T chopped rosemary
1 T chopped thyme
1 t grated lemon zest
1 3 1/2 lb. deboned chicken, pounded flat
salt and pepper to taste
2 T olive oil
2 T olive oil
1 m. onion, diced
2 m. baking potatos, peeled and diced
2 Japanese eggplants, diced
2 ripe tomatos, seeded and diced
4 cloves garlic, minced
2 T chopped Italian parsley
salt and pepper to taste

Steps:

Preheat oven to 450 degrees Combine the butter, rosemary, thyme and lemon zest Stuff the butter between the skin and chicken, season skin with salt and pepper Heat a very large ovenproof skillet over medium-high heat and add the olive oil. Add the chicken, breast side down, and sear until browned, about 5 minutes. Turn the chicken over and cook 2 minutes. Place the skillet in the oven and roast until the chicken is cooked through, about 25 minutes. heat a large skillet over medium heat, Add the olive oil. Add the onion and potatoes and saute for 2 minutes. Add the eggplant and saute for 6 minutes more. Add the tomatoes and garlic and saute 2 minutes. Stir in the parsley, salt and pepper. Divide the vegetables among 4 plates. Place chicken on top.