This one-tray roast couldn't be easier to prepare and the escaping juices from the tomatoes and zucchini make for a light and delicious brothy sauce. You could serve this with some Israeli couscous or bulgur wheat, but it's equally brilliant on its own.
80g unsalted butter, softened
4 tbsp chopped herbs (I use a mix of oregano and parsley)
1 garlic clove, crushed and finely chopped
sea salt and freshly ground black pepper
1 x 1.4kg free-range chicken
650g mixed coloured tomatoes, large ones halved
350g baby zucchini, left whole
1. Preheat the oven to 200°C (180°C fan-forced). Mix the softened butter with the chopped herbs and garlic in a small bowl until combined. Season butter well with salt and pepper. Stuff the butter under the skin of the chicken, pushing it all the way across the breast.
2. Take a high-sided baking dish large enough to fit the chicken. Place the tomatoes in the base of the tray, then perch the chicken on top, breast side up. Add a small glass of water to the base of the vegetables.
3. Roast for 1 hour and 10 minutes, then add the baby zucchini. Continue to roast for 10-20 minutes or until the juices from the inside of the leg run clear. Leave to rest for 10 minutes, then carve the chicken on a board. Serve a portion of chicken alongside the brothy tomatoes and zucchini.
NOTE: Save the chicken carcass and any remaining tomatoes and zucchini for a chicken and corn soup the next day.