Pluck the leaves from 2 stalks each of rosemary and thyme and put them in a mortar with a clove of garlic. Add salt and a little olive oil and pound to a ‘pesto’. Wash the chicken breasts, pat dry and remove excess fat. Using your finger, spread the ‘pesto’ under the skin of the chicken breasts.
Clean, wash and chop the vegetables. Peel and coarsely dice the onions.
Put the vegetables in a roasting pan with the herbs, bay leaves and the remaining garlic. Salt well, then add the wine and broth to the vegetables. Place the chicken breasts on top, skin side up, and cover the breasts with a small piece of butter. Roast everything in the oven at 180 degrees for about 45 minutes, until the breasts are golden brown.
Remove the breasts from the roaster and wrap in aluminum foil and keep warm. Strain the sauce through a sieve and reduce by a third. Season and thicken with a little cornstarch mixed with water. Serve with potato gratin.
