Crisp Roasted Chicken With Provencal Vegetables

• 6 tablespoons unsalted butter, softened
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh thyme
• 1 teaspoon grated lemon zest
• 1 3 1/2-pound chicken, deboned by the butcher and pounded flat
• Kosher salt and freshly ground pepper to taste
• 2 tablespoons olive oil
• 2 tablespoons olive oil
• 1 medium onion, peeled and cut into 1/4-inch dice
• 2 medium baking potatoes, peeled and cut into 1/4-inch dice
• 2 Japanese eggplants, cut into 1/4-inch dice
• 2 ripe tomatoes, seeded and diced
• 4 cloves garlic, peeled and minced
• 2 tablespoons chopped Italian parsley
• Kosher salt and freshly ground pepper to taste

1. To make the chicken, preheat the oven to 450 degrees.
2. Combine the butter, rosemary, thyme and lemon zest.
3. Stuff the butter between the chicken skin and meat, on breasts and legs.
4. Season the skin with salt and pepper.
5. Heat a very large ovenproof skillet over medium-high heat and add the olive oil.
6. Add the chicken, breast side down, and sear until browned, about 5 minutes.
7. Turn the chicken over and cook 2 minutes.
8. Place the skillet in the oven and roast until the chicken is cooked through, about 25 minutes.
9. Meanwhile, to make the vegetables, heat a large nonstick skillet over medium-high heat.
10. Add the olive oil.
11. Add the onion and potatoes and saute for 2 minutes.
12. Add the eggplant and saute for 6 minutes more.
13. Add the tomato and garlic and saute 2 minutes.
14. Stir in the parsley, salt and pepper.
15. Divide the vegetables among 4 plates.
16. Quarter the chicken, place 1 piece on each plate and serve.

unsalted butter, rosemary, thyme, lemon zest, chicken, kosher salt, olive oil, olive oil, onion, baking potatoes, japanese eggplants, tomatoes, garlic, italian parsley, kosher salt

Taken from cooking.nytimes.com/recipes/5884 (may not work)