Chicken and Veggie Roast

Can't wait until Thanksgiving for slow roasted bird? Try this delicious, skin stuffed chicken roast! You will want to give yourself at least a few hours to cook this dish. I did not tie the legs together, like I have seen done, but you can, if you know how to do that. Also, if you cannot find the sun - dried tomato paste the recipe calls for, just boil down some sun-dried tomatoes, then put them in the food processor. It worked just fine for me.

-1 chicken (5 pounds 8 oz.)
-a few rosemary sprigs
-3/4 cup coursely grated feta cheese
-2 tbsp sun-dried tomato paste
-4 tbsp butter, softened
-1 bulb garlic
-2 lb New potaoes, halved
-1 each red, green, yellow, bell peppers, seeded, chopped
-2 zucchini, sliced
-2 tbsp olive oil

1) Preheat oven to 375 degrees. Wash and drain chicken well. Carefully cut between the skin and the top of the breasts. Slide a finger into the slit and carefully enlarge it to form a pocket. Continue until the skin is lifted away from both breasts and the top of the legs.
2) Chop the leaves os 3 rosemary stems. Mix with the feta, sun-dried tomato paste, butter, and pepper to taste. Spoon the mixture under the skin. Put the chicken in a large roasting pan, cover with foil, and cook for 40 minutes.
3) Break the garlic bulb into cloves, but do not peel. Remove the roasting pan from oven and add vegetables and garlic. Drizzle with oil, tuck in a few rosemary sprigs, and season with salt and pepper. Cook for another 40 minutes, then remove the foil. Return to the oven uncovered and cook for another 40 minutes, until chicken is thoroughly cooked.