Crisp Roasted Chicken With Provencal Vegetables

• 6 T unsalted butter, softened
• 1 T chopped rosemary
• 1 T chopped thyme
• 1 t grated lemon zest
• 1 3 1/2 lb. deboned chicken, pounded flat
• salt and pepper to taste
• 2 T olive oil
• 2 T olive oil
• 1 m. onion, diced
• 2 m. baking potatos, peeled and diced
• 2 Japanese eggplants, diced
• 2 ripe tomatos, seeded and diced
• 4 cloves garlic, minced
• 2 T chopped Italian parsley
• salt and pepper to taste

1. Preheat oven to 450 degrees
2. Combine the butter, rosemary, thyme and lemon zest
3. Stuff the butter between the skin and chicken, season skin with salt and pepper
4. Heat a very large ovenproof skillet over medium-high heat and add the olive oil. Add the chicken, breast side down, and sear until browned, about 5 minutes. Turn the chicken over and cook 2 minutes. Place the skillet in the oven and roast until the chicken is cooked through, about 25 minutes.
5. heat a large skillet over medium heat, Add the olive oil. Add the onion and potatoes and saute for 2 minutes. Add the eggplant and saute for 6 minutes more. Add the tomatoes and garlic and saute 2 minutes. Stir in the parsley, salt and pepper.
6. Divide the vegetables among 4 plates. Place chicken on top.

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Taken from www.epicurious.com/recipes/member/views/crisp-roasted-chicken-with-provencal-vegetables-52670701 (may not work)