Yia Yia's Roasted Chicken

1/2 buttermilk brined chicken, par-cooked & boned
1 tablespoon soft butter
2 teaspoons fresh herbs, chopped
2 pieces grilled zucchini
2 pieces grilled yellow squash
2 pieces grilled red bell pepper
5 each yukon gold potato halves, par-blanched
2 each grilled spring onions
2 teaspoons butter
2 teaspoons fresh herbs, chopped
salt and pepper to taste
4 oz. chicken jus
2 teaspoons fried garlic chips
2 teaspoons parsley, rough chopped

Place zucchini, squash, peppers, potatotes, onions, butter & herbs in a tin and season with salt and pepper. Separate chicken breast from leg and thigh (leave leg & thigh connected to each other.) Place both pieces of chicken over the vegetables in the tin, skin side up brush chicken with butter & sprinkle with herbs. Cook until hot in center and skin is brown and crisp.

In a large bowl, shingle potatoes & 1 pieces each of zucchini, squash & pepper in a tall pile. Lean leg/thigh against vegetables with the leg bone pointing up. Shingle remaining pieces of zuchinni, squash and pper on top of leg/thigh. Lay chicken breast on top of all with leg & vegetables in between visible. Pour chicken jus over all. Criss-cross onions on top of breast. Sprinkle garlic chips and parsley. Makes 1 serving