• 1 chicken (4½ lb)
• 2 tsp rosemary, crumbled
• 1½ tsp sage
• 1½ tsp thyme
• 2 bay leaves
• 5 Tbsp olive oil
• 4 small russet potatoes (unpeeled), quartered lengthwise, cut into ½” pieces
• 8 small onions
• 1½ cups chicken stock or bouillon
• ¼ cup balsamic vinegar or red wine vinegar
• 6 Tbsp butter
• Fresh parsley

Rub chicken inside and out with salt. Combine rosemary, sage, thyme and generous amount of pepper in small bowl. Rub some of mixture inside chicken. Place 1 bay leaf in cavity.

Tie legs together to hold shape. Brush chicken with some of olive oil. Sprinkle with half of remaining herb mixture. Place in large baking pan. Surround with potatoes and onion.

Sprinkle vegetable with remaining herb and remaining olive oil. Add bay leaf to vegetables and mix well. Bake chicken at 425º for 1 hour, 15 minutes. Transfer chicken to platter.

Surround with vegetables, using slotted spoon. Tent with foil while preparing sauce. Pour pan juices into large glass measuring cup and skim grease off top.

Add enough stock to measure 2 cups. Add vinegar to baking pan and bring to boil over medium heat, scraping up any browned bits. Boil until reduced to glaze, 4 minutes. Add stock mixture and boil until reduced to ½ cup, 10 minutes. Reduce heat to low and whisk in butter 1 Tbsp at a time. Adjust seasonings to taste. Stir in minced parsley. Pour sauce over chicken and serve.