Ingredients:

  • 1 whole chicken (about 3-4 pounds / 1.3 - 1.8 kg), or 6-8 bone-in, skin-on chicken pieces
  • 1 lemon, zested and juiced
  • 2 tablespoons olive oil (30 ml)
  • 2 cloves garlic, minced
  • 2 tablespoons fresh herbs, chopped (such as rosemary, thyme, oregano) (about 30 ml)
  • 1 teaspoon kosher salt (5 ml)
  • ½ teaspoon black pepper (2.5 ml)
  • 1 pound baby potatoes, halved (450g)
  • 1 pound carrots, peeled and chopped (450g)
  • 1 red onion, cut into wedges
  • 1 bell pepper (any color), seeded and chopped
  • 1 zucchini, chopped
  • 1 tablespoon olive oil (15 ml)
  • ½ teaspoon kosher salt (2.5 ml)
  • ¼ teaspoon black pepper (1.25 ml)

Instructions:

  1. Pat the chicken dry with paper towels. In a small bowl, combine lemon zest, lemon juice, olive oil, garlic, herbs, salt, and pepper. Rub the mixture all over the chicken, including under the skin (if using a whole chicken).
  2. In a large bowl, toss the potatoes, carrots, red onion, bell pepper, and zucchini with olive oil, salt, and pepper.
  3. Spread the vegetables in a single layer in the roasting pan. Place the chicken on top of the vegetables.
  4. Roast in a preheated oven at 400°F (200°C) for 45-60 minutes, or until the chicken is cooked through and the vegetables are tender. Use a meat thermometer to check the internal temperature of the chicken – it should reach 165°F (74°C) in the thickest part of the thigh.
  5. Let the chicken rest for 10 minutes before carving and serving.