1 whole chicken
Mini yellow potatoes
1 carrot, diced
1 onion- cut into quarters
Juice of 2 lemons
1/4 cup olive oil
6 tbsp minced garlic
3 tbsp za’atar
1 tsp paprika
1 tbsp rosemary
2 tsp thyme
Salt and pepper to taste
1
Preheat your oven to 375°F.
2
Add the potatoes and diced carrots to a roasting pan and spread into an even layer. Place the whole chicken on top of the vegetables.
3
In a small bowl, whisk together the oil, lemon juice, garlic, and spices until well combined.
4
Pour the mixture over the chicken, making sure it’s well coated (spoon a little over the top and into the pan so the veggies soak up the flavor too).
5
Cover the pan and bake for 1 hour.
6
Uncover and bake for an additional 30 minutes, basting occasionally, until the chicken is golden and cooked through and the vegetables are tender.
Ingredients
1 whole chicken
Mini yellow potatoes
1 carrot, diced
1 onion- cut into quarters
Juice of 2 lemons
1/4 cup olive oil
6 tbsp minced garlic
3 tbsp za’atar
1 tsp paprika
1 tbsp rosemary
2 tsp thyme
Salt and pepper to taste