Lemon Rosemary Chicken

Total Time: 2 hrs 20 mins Preparation Time: 20 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 1/2 cup vegetable oil
• 1 lemon, juice of
• 1 tablespoon dried rosemary
• 1 teaspoon garlic powder
• 2 teaspoons salt
• 1 1/2 teaspoons black pepper
• 6 1/2-7 lbs roasting chickens
• 3 medium yellow squash, cut into 1/2 inch slices
• 3 medium carrots, cut into 1 inch slices
• 2 medium zucchini, cut into 1/2 inch slices
• 10 small red potatoes, cut into quarters

Recipe

• 1 in a big bowl, add the oil, lemon juice, rosemary, garlic powder, salt, and pepper; whisk to mix well.
• 2 place the chicken on a rack in a big roasting pan.
• 3 rub half of the herb mixture evenly over the whole chicken, inside and out.
• 4 put the vegetables and potatoes in the bowl with the remaining herb mixture; toss gently to coat.
• 5 put the vegetables around the chicken in the roasting pan.
• 6 cover tightly with foil and bake in a preheated 350 degree oven for 1 1/2 hours; baste chicken and veggies occasionally with pan juices.
• 7 take off the foil and bake for 25-30 minutes, or until juices run clear and skin is golden.
• 8 note: if your chicken is smaller or larger than 6 1/2-7 pounds, adjust cooking time.