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1
Preheat oven to 425F.
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2
and oil a 15- by 10- by 2-inch flameproof roasting pan.
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3
In a small bowl stir together spices, coarse salt, garlic, and fresh coriander.
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4
Reserve 3 tablespoons mixture in another small bowl and into remainder stir 3 tablespoons butter.
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5
Rinse chicken inside and out, removing any excess fat from opening of body cavity, and pat dry.
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6
Arrange chicken, breast side up, in center of roasting pan.
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7
With fingers loosen skin from breast at both ends and push half of seasoned butter under skin, spreading over breastbone to each side of breast.
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8
Massage skin from outside to spread butter evenly over breast.
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9
Put remaining seasoned butter in body cavity and with small metal or wooden skewers completely close body cavity and neck cavity.
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10
Tie drumsticks together with kitchen string and salt chicken lightly.
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11
Roast chicken in middle of oven 20 minutes.
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12
Scatter carrots and turnips around chicken and toss with fat in pan (if chicken is very lean, add remaining tablespoon of butter).
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13
Roast chicken and vegetables 30 minutes.
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14
Scatter zucchini around chicken and sprinkle vegetables with 2 tablespoons reserved spice mixture, tossing them.
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15
Roast chicken and vegetables 30 minutes, or until a meat thermometer inserted in fleshy part of a thigh registers 170F.
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16
Remove string and skewers from chicken and pour any juices from inside chicken into pan.
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17
Transfer chicken to a platter and arrange vegetables around chicken, using a slotted spoon.
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18
Keep chicken and vegetables warm, covered loosely.
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19
Skim fat from pan juices in roasting pan.
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20
To pan add broth, water, and remaining tablespoon reserved spice mixture and on top of stove deglaze over moderately high heat, scraping up brown bits and dissolving caramelized juices.
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21
Boil mixture until reduced by about half and stir in beurre manie.
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22
Boil sauce, stirring, about 2 minutes, or until thickened slightly, and transfer to a sauceboat.
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23
Serve chicken and vegetables with sauce.
