Description
A simple, healthy, delicious one-pan meal and a great recipe idea for Sunday dinner or a no-fuss weeknight meal!
Ingredients
- 1 whole (about 5 To 6 Lb. Size) Roasting Chicken
- 2 teaspoons Sea Salt, Divided
- 2 teaspoons Black Pepper, Divided
- ⅓ cups Olive Oil, Plus 2 Tablespoons, Divided
- 2 Tablespoons Dried Oregano, Divided
- 2 teaspoons Lemon Pepper, Divided
- 2 Tablespoons Dried Rosemary, Divided
- 1 head Garlic, Cloves Peeled And Separated, Larger Cloves Halved Lengthwise
- 1 whole Sweet Onion, Peeled, Cut Into Eighths
- 6 whole Yellow Potatoes, Rinsed, Dried, Cut Into Eighths
- ½ pounds Baby Carrots
Preparation
Heat oven to 375ºF.
Remove giblets from chicken. Rinse and dry well. Season the cavity of the chicken with 1/2 teaspoon of salt and 1/2 teaspoon of pepper.
Place chicken in large roasting pan. Brush with 2 tablespoons of the olive oil and season with 1 tablespoon rosemary, 1 tablespoon oregano, 1 teaspoon lemon pepper and remaining salt and pepper.
For the vegetables, place remaining 1/3 cup olive oil into a large bowl. Add remaining herbs: 1 tablespoon oregano, 1 tablespoon rosemary and 1 teaspoon lemon pepper, and whisk well. Add vegetables and toss to coat.
Arrange prepared veggies around the chicken. Place chicken and vegetables on middle rack in oven. Roast, uncovered, for about 1 1/2 hours. Baste the chicken occasionally with pan juices. Chicken is done when meat thermometer registers 170ºF when inserted into thigh.
