Directions:
- Remove giblets from chicken and reserve for other uses. Pull off and discard lumps of fat. Rinse bird well inside and out; pat dry. If desired, fold wing tips under first joint. Set bird breast up on a V-shaped rack in an 11- by 17-inch pan.
- In a small bowl, mix chopped rosemary and basil. Starting at the neck, gently ease your fingers under skin to loosen it over breast. Push 1/3 of the rosemary-basil mixture under skin and spread evenly over breast. Place 6 garlic cloves and 3 rosemary sprigs in body cavity. Sprinkle chicken lightly with salt and pepper.
- Rinse, stem, and seed red and yellow bell peppers; cut into 1/3-inch-wide strips. Peel onions and cut each into 6 wedges. Rinse and core tomatoes; cut in half lengthwise. Distribute peppers, onions, and remaining garlic around chicken in pan; spread level. Set tomatoes, cut side up, on pepper mixture and sprinkle vegetables with another 1/3 of the herb mixture, 1 teaspoon salt, and 1/4 teaspoon pepper; drizzle with olive oil.
- Roast in a 425° regular or convection oven until vegetables begin to brown and a thermometer inserted through thickest part of breast to bone reaches 170°, or 180° through thickest part of thigh at joint, 1 1/4 to 1 3/4 hours.
- Insert a carving fork into chicken cavity, piercing carcass. Lift bird and tilt to drain juices into pan. Set chicken on a rimmed platter; let rest in a warm place about 15 minutes. With a slotted spoon, transfer vegetables to a shallow bowl; sprinkle with olives and keep warm.
- Skim and discard fat from pan; add vinegar, wine, broth, and remaining herb mixture. Stir often over high heat, scraping browned bits free, until reduced to 3/4 cup, 6 to 8 minutes. Pour through a fine strainer into a small pitcher or bowl.
- Garnish platter with remaining rosemary sprigs. Carve chicken and serve with vegetables. Add pan juices and salt and pepper to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 8887.65 Kcal (37211 kJ) | ||
| Calories from fat | 5164.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 573.86g | 883% | |
|---|---|---|---|
| Cholesterol | 3265.2mg | 1088% | |
| Sodium | 5133.32mg | 214% | |
| Potassium | 11559.34mg | 246% | |
| Total Carbs | 175.96g | 59% | |
| Sugars | 97.33g | 389% | |
| Dietary Fiber | 39.32g | 157% | |
| Protein | 674.96g | 1350% | |
| Vitamin C | 1373.1mg | 2289% | |
| Vitamin A | 27.2mg | 907% | |
| Iron | 502.5mg | 2792% | |
| Calcium | 819.9mg | 82% | |
| Amount Per 100 g | |||
| Calories | 132.96 Kcal (557 kJ) | ||
| Calories from fat | 77.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.58g | 883% | |
|---|---|---|---|
| Cholesterol | 48.85mg | 1088% | |
| Sodium | 76.79mg | 214% | |
| Potassium | 172.93mg | 246% | |
| Total Carbs | 2.63g | 59% | |
| Sugars | 1.46g | 389% | |
| Dietary Fiber | 0.59g | 157% | |
| Protein | 10.1g | 1350% | |
| Vitamin C | 20.5mg | 2289% | |
| Vitamin A | 0.4mg | 907% | |
| Iron | 7.5mg | 2792% | |
| Calcium | 12.3mg | 82% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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