4 to 5 lb. roasting chicken
1/3 c. butter, melted
1/4 tsp. each thyme, rosemary, marjoram
4 med. potatoes
4 med. carrots
4 sm. onions
4 sm. zucchini
Cut the vegetables in fourths
1 tsp. seasoned salt
1/2 c. hot chicken broth or water

Rub cavity of chicken with salt, place chicken breast side up on rack in shallow roasting pan. Mix butter, thyme, rosemary and marjoram; brush half the butter mixture on chicken.

Bake uncovered in 375 degree oven, brushing chicken several times with remaining butter mixture, until thickest parts of chicken are done and drumstick meat feels very soft when pressed between fingers 2 to 2 1/2 hours.

If chicken is browning too quickly, cover loosely with aluminum foil. Place chicken on warm platter; arrange vegetables around chicken. Spoon some of the vegetable liquid onto vegetables.