Roast Chicken And Vegetables

Step 1

Preheat oven to 450°F.

Step 2

Wash and chop vegetables. Drizzle with 2 tablespoons olive oil, salt and pepper and ½ teaspoon Italian seasoning or 1 tablespoon fresh herbs. Place in the bottom of a shallow casserole dish or 9x13 pan.

Step 3

Rub outside of chicken with remaining 2 tablespoons of olive oil. Season with chicken seasoning or rub.

Step 4

Place the chicken breast side up on the vegetables. Place the pan in the oven. Cook 12 minutes at 450°F.

Step 5

Turn oven down to 350°F and bake until the inner thigh reaches 165°F. (A 4 pound chicken will need an additional 75-80 minutes).

Step 6

Remove the chicken from the oven and allow to rest 15 minutes before carving. (Return the vegetables to the oven if they need a few more minutes cook time).