1 (5 lb.) roasting chicken
1/4 c. butter, softened
Dried tarragon leaves
Dried oregano leaves
2 tsp. salt
1/8 tsp. pepper
1/4 tsp. crushed, dried, hot red pepper
2 parsley sprigs
2 white onions, sliced
2 green peppers, sliced
2 lb. zucchini, sliced
2 tomatoes, quartered
1/4 c. all purpose flour
2 tbsp. butter

1. Preheat oven to 350 degrees. Wash chicken under cold running water; also wash chicken giblets. Dry on paper towels.

2. Combine softened butter, 2 teaspoons tarragon, and 2 teaspoons oregano. Put half of mixture and liver into chicken cavity.

3. Rub outside of chicken with rest of butter mixture. Sprinkle with 1 teaspoon salt and the pepper.

4. Place chicken in shallow, 15 x 10 inch roasting pan without rack. Roast 2 hours, basting several times with pan drippings.

5. About 30 minutes before chicken is done, cook vegetables: in 11 inch skillet, bring 2 cups water, 1 teaspoon salt, 1/2 teaspoon oregano, 1/2 teaspoon tarragon, red pepper, giblets and parsley to boiling. Add onions; cook over medium heat, tightly covered, 15 minutes. Remove and discard giblets and parsley.

6. Layer peppers and zucchini over onions; cook, covered 10 minutes. Add tomatoes, cook 5 minutes longer, or just until vegetables are tender. Drain, reserving liquid (about 2 cups).

7. In small saucepan, combine 3/4 cup pan drippings with flour; mix well. Add vegetable liquid. Bring to boiling, stirring.

8. Return vegetables to skillet; cook, uncovered, several minutes, to dry out vegetables. Toss with butter. Surround chicken with vegetables. Serve with sauce. Makes 6 servings.