1

Preheat oven to 475 degrees F.

2

Pour wine into large roasting pan. Add carrots, parsnips and potatoes. Place chicken on top of vegetables. Drizzle melted butter over chicken and sprinkle with 1 T. sage, salt and pepper. Roast 35-40 minutes, basting occasionally, until chicken is cooked through.

3

Place chicken on serving platter and cover to keep warm. Pour pan juices into measuring cup. Roast vegetables 10-15 minutes longer, until browned and tender.

4

For gravy, spoon chicken fat off drippings, placing 1 T. of fat in small saucepan; discard remaining fat. Add flour to saucepan and cook 1 minute over medium heat, stirring constantly. Add drippings from pan and broth to saucepan, stirring constantly. Bring to a boil and cook until slightly thickened 5-7 minutes. Stir in 1 t. remaining sage and 1 T. parsley.

5

To serve, arrange vegetables on platter with chicken. Sprinkle with remaining herbs. Serve with hot gravy.