Ingredients
1. Roasting chicken (1)
2. reserve giblets (5pounds)
3. soft butter (2tbsp)
4. all purpose flour (1/4c)
5. sliced zucchini (3small)
6. quartered tomatoes (2)
7. sliced, red bell pepper (1)
8. sliced green bell pepper (1)
9. dried leaf thyme (1/2tsp)
10. dried leaf oregano (1/2tsp)
11. dried leaf tarragon (1tsp)
12. dried parsley flakes (2tsp)
13. pepper (1/8tsp)
14. salt (1tsp)

Method of preparation:-
1. First wash the chicken and then pat it and dry it. Place giblets in the refrigerator. Apply butter over the outside of chicken.

2. Take a bowl, mix 2 tablespoon of butter, 1/2teaspoon of thyme, 1/2teaspoon of oregano and 1 teaspoon of tarragon. Season chicken with herb mixture.

3. Sprinkle 1/8teaspoon of pepper and 1teaspoon of salt in it. Now put the chicken in roasting pan and roast it at 350 degrees for 2 hours basting with pan juices.

4. Meanwhile cook vegetables in a frying pan, Take a frying pan. Put 2 cups of water, 1/2tsp of oregano, 1/2teaspoon of thyme, ½ teaspoon of tarragon, giblets and parsley and then boil it.

5. Add onions, cover and cook it for15 minutes over medium heat. Take out the giblets from the pan. Now put zucchini and sliced pepper over the onions in the pan. Again cook it for 10 minutes. Add tomatoes, cook over low heat for about 5 minutes until the vegetables get tender. Keep the pan aside.

6. Take a saucepan, Mix chicken in pan dripping with flour. Mix it well until it gets smooth. Add vegetables liquid and boil it and then add chicken broth or water if too thick.

7. Put vegetables in frying pan again to cook it uncovered until the liquid is cooked away and vegetables get hot. Add 2tablespoon of butter and serve with chicken and sauce.

Number of serving 6