Ingredients:

  • 1 (3-4 pound) whole chicken
  • 1 tablespoon olive oil
  • 1 lemon, juiced and zested
  • 2 cloves garlic, minced
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme, chopped
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 pound baby potatoes, halved or quartered
  • 1 pound carrots, peeled and chopped
  • 1 red onion, cut into wedges
  • 1 bell pepper, cut into chunks
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. In a bowl, whisk together olive oil, lemon juice, lemon zest, garlic, rosemary, thyme, oregano, salt, and pepper. Rub the mixture all over the chicken, inside and out.
  3. Toss the potatoes, carrots, red onion, and bell pepper with olive oil, salt, and pepper in a large bowl.
  4. Spread the vegetables in a single layer on the baking sheet. Place the chicken on top of the vegetables.
  5. Roast for 45-55 minutes, or until the chicken is cooked through and the juices run clear when a thigh is pierced with a fork. Internal temperature should reach 165°F (74°C).
  6. Let the chicken rest for 10 minutes before carving and serving with the roasted vegetables.