Roasted Chicken and Potato Zucchini Gratin

This is a delicious idea for a cool Sunday evening!

1 3-5 pound chicken
1 stick butter softened
2 tablespoons fresh sage leaves chopped
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon ground cumin
3 cloves garlic minced
1 onion quartered
1 lemon halved
Salt and pepper to taste (for the skin)

6 potatoes sliced very thin
2 medium zucchini sliced very thin
4 tablespoons butter
4 tablespoons flour
2 cloves garlic minced
2 cups milk
8 ounces shredded cheddar.

1 cup sugar
1/2 cup salt
1 large pot of water

Place the chicken in the pot of water with the sugar and salt. Place this in the refrigerator for at least 2 hours. (Over night is best) remove the chicken from the brine and stuff the empty cavity with the onion and lemon. Combine the herbs and spices with the softened butter and run it under the skin and on top of he skin all over. Salt and pepper the skin over the breast. Place on a cooling rack placed over a 13x9 baking pan. Place in a 375 degree oven for 2-2 1/2 hours or until the chicken reaches 165 degrees. Cover with foil and let this rest. While the chicken is roasting layer 2 clicked potatoes into a 4 quart casserole dish. Layer one zucchini, then 2 more potatoes, then the second zucchini, then the last 2 potatoes. In a medium sauce pan melt the butter with the garlic. Whisk in the flour. Let this cook for about 2 minutes then whisk in the milk. Let this thicken. Remove from the heat and and whisk in the cheese. Pour this mixture over the vegetables. Cover and bake for 1-1 1/2 hours. Serve hot. For more on this recipe or any others please email at alesia.leach@gmail.com