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Oven Baked Chicken and Vegetables
VEGETABLES:
- 1 tablespoon olive oil
- 1 pound small potatoes halved or quartered
- 3 large carrots quartered
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
INSTRUCTIONS
CHICKEN:
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Heat the oven to 425° and spray a dutch oven or other oven safe pan. Rinse the chicken and pat dry.
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Combine the melted butter, garlic, salt, pepper, sage, and thyme together and rub over the chicken.
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Fill the cavity with lemon pieces, onion, rosemary sprigs and garlic cloves.
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Place the chicken in the bottom of a dutch oven pan.
VEGETABLES:
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Combine the potatoes and carrots and toss with the olive oil, salt and pepper, then place around the chicken.
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Place in the oven. Bake until a thermometer inserted reads 165°.
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Remove and serve.
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