Place the chicken in a roasting pan and roast in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C). Let rest before carving.

Chimichurri Potatoes

Prepare the Potatoes

Boil the baby potatoes in salted water until fork-tender, about 15-20 minutes. Drain and let cool.

Make Chimichurri

In a blender, combine parsley, red wine vinegar, garlic, olive oil, red chili flakes, and salt. Blend until smooth.

Combine

Toss the boiled potatoes with chimichurri sauce and set aside.

Garden Vegetables

Prepare the Vegetables

Chop zucchini, bell pepper, and carrot into bite-sized pieces. Toss with olive oil, salt, and pepper.

Roast the Vegetables

Spread the vegetables on a baking sheet and roast in the oven for about 20 minutes, or until tender.

Pearl Onion & Tomato Confit

Prepare the Confit

In a small saucepan, heat olive oil over medium heat. Add pearl onions and cook until translucent, about 5 minutes.

Add Tomatoes

Add cherry tomatoes, thyme, and salt. Simmer until tomatoes are softened, about 10 minutes.

Red Wine Demi-Glace

Prepare Demi-Glace

In a saucepan, melt butter over medium heat. Add chopped shallot and cook until soft.

Add Wine and Stock

Pour in the red wine and chicken stock. Simmer until reduced by half, about 15-20 minutes. Season with salt and pepper.

Assembly

Plate the Dish

On a serving platter, arrange the roasted chicken, chimichurri potatoes, roasted garden vegetables, pearl onion and tomato confit, capers, and Sicilian olives. Drizzle with red wine demi-glace and serve.