Roast Chicken & Vegetables

By spend with pennies

Ingredients

4 to 6 pound whole chicken
4 tablespoons olive oil
½ teaspoon Italian seasoning (or 1 tablespoon fresh chopped herbs)
chicken seasoning (see notes)
4 cups chopped vegetables (*see note)
1 medium yellow onion
2 medium carrots (cut into 1-inch pieces)
2 potatoes (cut into 1-inch pieces)
salt and black pepper

Prep Time10mins
Cook Time75mins
Servings6

Instructions

Preheat the oven to 450°F.

Add the vegetables to the bottom of a shallow casserole dish or 9x13 baking dish. Add 2 tablespoons olive oil, ½ teaspoon Italian seasoning, and ¼ teaspoon each salt and pepper.Place in the bottom of a shallow casserole dish or 9x13 pan.

Pat the chicken dry with a paper towel and check the insides for giblets. If the chicken has giblets, they can be added to the pan or discarded.

Rub the skin with the remaining 2 tablespoons of olive oil and season with chicken seasoning or the rub below.

Place the chicken breast side up on the vegetables. Place the pan in the oven. Cook 12 minutes at 450°F.

Turn the oven down to 350°F and bake for an additional 20 minutes per pound or until the inner thigh reaches 165°F. (A 4 pound chicken will need an additional 75-80 minutes).

Remove the chicken from the oven and transfer it to a plate to rest for at least 15 minutes. While the chicken is resting, return the vegetables to the oven if they need a few more minutes cook time.