- 6
Ingredients
- 4 clove(s) (medium) garlic clove(s)
- 1 Tbsp rosemary, fresh, chopped
- 1 Tbsp thyme, fresh, fresh, chopped
- 1 Tbsp fresh tarragon, fresh, chopped
- 1 Tbsp olive oil, extra-virgin
- 1 Tbsp olive oil, extra-virgin
- 1 serving(s) bd's Mongolian Grill Meats Chicken, whole, (3 1⁄2-pound), or other brand
- 1 medium lemon(s), quatered
- 1 pound(s) uncooked red potatoes, whole, small
- 2 medium red onion(s), each cut into 6 wedges
- 3 medium plum tomato(es), halved
- 1 tsp dried oregano
- 1 medium zucchini, cut into 1 1⁄2-inch chunks
- 1 medium yellow summer squash, cut into 1 1⁄2-inch chunks
- 10 medium olive(s), kalamata, pitted and chopped
Preparation
Step 1
Instructions
Preheat the oven to 425°F. Spray an 11 x 16-inch shallow roasting pan with nonstick spray.
Chop 1 of the garlic cloves. Combine the chopped garlic, rosemary, thyme, tarragon, oil, and 1⁄4 teaspoon of the salt in a small bowl to make a paste.
Gently loosen the skin from the breast and leg portions of the chicken; rub the paste evenly under the skin. Place the lemon in the cavity of the chicken, then tuck the wings behind the back and tie the legs with kitchen twine. Place the chicken, breast-side up, in the pan.
Combine the remaining 3 garlic cloves, potatoes, onions, tomatoes, oregano, and the remaining 1⁄2 teaspoon salt in a large bowl. Spray the vegetables lightly with olive-oil nonstick spray. Arrange the vegetables around the chicken. Roast, stirring the vegetables occasionally, about 45 minutes. Add the zucchini, squash, and olives to the vegetables in the pan and toss well. Continue roasting until an instant-read thermometer inserted in the inner thigh of the chicken registers 180°F and the vegetables are tender, 20–25 minutes longer.
Transfer chicken to a platter; let rest 10 minutes. Remove the skin, then carve. Serve the chicken with the vegetables. Yields 1⁄6 of chicken and vegetables per serving.
Notes
Since this is chock-full of vegetables, use your largest shallow roasting pan.