Roast chicken vinaigrette - Good Food Middle East

Ingredients

• 140g unsalted butter, softened
• juice ½ lemon
• small bunch sage, leaves only, roughly chopped
• whole chicken, about 1.6kg/3lb 8oz
• 1 head garlic, broken into cloves in the skins
• 600g small potatoes, scrubbed, cut in half if large
• 1 tbsp olive oil
• 2 red peppers halved and deseeded
• 200g baby plum tomatoes, skin slashed with a knife
• 300ml chicken stock
• 4 large courgettes, cut into large chunks
• 1 tsp Dijon mustard
• 1 tbsp red wine vinegar
• 3 tbsp extra-virgin olive oil