Roast Chicken with Herbs and Vegetables

Wash chicken, pat dry. Refrigerate giblets. Combine 2 tablespoons butter with 1 teaspoon tarragon, 1 teaspoon oregano, and 1/2 teaspoon thyme. Rub butter over the outside of chicken. Sprinkle with 1 teaspoon salt and 1/8 teaspoon pepper.

Put chicken in a shallow roasting pan. Roast chicken for 2 hours at 350°, basting frequently with pan juices. About 30 minutes before roast chicken is done, cook vegetables. In a large skillet, bring 2 cups of water, the remaining 1 teaspoon salt, 1/2 teaspoon tarragon, 1/2 teaspoon oregano, 1/4 teaspoon thyme, giblets, and parsley to a boil. Add onions. Cover and cook over medium heat for 15 minutes. Remove and discard the giblets. Place sliced peppers and zucchini in skillet over the onions. Cover and cook for 10 minutes; add tomatoes, cover and simmer 5 minutes longer, or until vegetables are tender. Drain; reserve cooking liquid. Set skillet with vegetables aside. In a 1-quart saucepan, combine 3/4 cup of the chicken pan drippings with flour; mix well until smooth and well blended. Add vegetable liquid. Bring to a boil, stirring, adding chicken broth or water if too thick. Return vegetables in skillet to heat; cook, uncovered, until liquid is cooked away and vegetables are hot. Toss with 2 tablespoons butter and serve with chicken and sauce.
Roast chicken serves 6.

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