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Ingredients
- 5 teaspoons chopped fresh rosemary
- 4 teaspoons chopped garlic
- 1/2 teaspoon salt
- 3 tablespoons lemon juice
- 1 tablespoon olive oil
- 1-1/2 teaspoons dried thyme
- 1/2 teaspoon dried savory or oregano
- 1/4 teaspoon pepper,
- 2 medium red potatoes cut in to 8 wedges each
- 2 medium onions cut into 1” wedges
- 1 whole chicken
- 1 red bell pepper cut into 1” pieces
- 1 medium zucchini halved lengthwise cut into 2” pieces
Preparation
Step 1
Heat oven to 375 degrees. Finely chop rosemary, garlic and salt together, place in small bowl. Stir in lemon juice, oil, thyme, savory and pepper. Spray bottom of wide shallow roasting pan with cooking spray. Scatter potatoes and onions in pan, add chicken, Spoon 2 tablespoons of the herb mixture over chicken and vegetables in and toss to coat. Place chicken on top of potatoes and onion.
Bake 45 minutes. Remove from oven, baste with accumulated juices. Scatter peppers and zucchini around chicken, spoon remaining herb mixture over chicken and vegetables. Bake 20-30 minutes or until chicken is browned and non longer pink in center.