Ingredients:

  • 1 (3-4 lb / 1.3-1.8 kg) whole chicken, patted dry
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 lemon, zested and juiced
  • 2 cloves garlic, minced
  • 2 tablespoons fresh herbs (rosemary, thyme, oregano)
  • 1 lb baby potatoes, halved or quartered
  • 1 lb broccoli florets
  • 1 red bell pepper, seeded and chopped
  • 1 red onion, cut into wedges
  • 1 zucchini, chopped
  • 1 tablespoon olive oil
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. In a small bowl, combine olive oil, salt, pepper, lemon zest, lemon juice, garlic, and herbs. Rub the mixture all over the chicken.
  3. In a large bowl, toss the potatoes, broccoli, bell pepper, red onion, and zucchini with olive oil, salt, and pepper.
  4. Spread the vegetables evenly in the prepared roasting pan.
  5. Place the seasoned chicken on top of the vegetables in the roasting pan.
  6. Roast for 45-55 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
  7. Let the chicken rest for 10 minutes before carving and serving with the roasted vegetables.