Roast Chicken and Vegetables Recipe

Preheat oven to 450 degrees F.

Wash and chop vegetables. Drizzle with 2 tablespoons olive oil, salt and pepper and ½ teaspoon Italian seasoning or 1 tablespoon fresh herbs. Place in the bottom of a shallow casserole dish or 9 by 13-inch pan.

Rub outside of chicken with remaining 2 tablespoons of olive oil. Season with chicken seasoning or rub.

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

Turn oven down to 350 degrees F and bake until the inner thigh reaches 165 degrees F. A 4-pound chicken will need an additional 75-80 minutes.

Remove the chicken from the oven and allow to rest for 15 minutes before carving. Return the vegetables to the oven if they need a few more minutes cook time.