Lemon Rosemary Chicken

• 12 cup vegetable oil
• 1 lemon, juice of
• 1 tablespoon dried rosemary
• 1 teaspoon garlic powder
• 2 teaspoons salt
• 1 12 teaspoons black pepper
• 6 12-7 lbs roasting chickens
• 3 medium yellow squash, cut into 1/2 inch slices
• 3 medium carrots, cut into 1 inch slices
• 2 medium zucchini, cut into 1/2 inch slices
• 10 small red potatoes, cut into quarters

1. In a big bowl, add the oil, lemon juice, rosemary, garlic powder, salt, and pepper; whisk to mix well.
2. Place the chicken on a rack in a big roasting pan.
3. Rub half of the herb mixture evenly over the whole chicken, inside and out.
4. Put the vegetables and potatoes in the bowl with the remaining herb mixture; toss gently to coat.
5. Put the vegetables around the chicken in the roasting pan.
6. Cover tightly with foil and bake in a preheated 350 degree oven for 1 1/2 hours; baste chicken and veggies occasionally with pan juices.
7. Take off the foil and bake for 25-30 minutes, or until juices run clear and skin is golden.
8. Note: if your chicken is smaller or larger than 6 1/2-7 pounds, adjust cooking time.

vegetable oil, lemon, rosemary, garlic, salt, black pepper, chickens, yellow squash, carrots, zucchini, red potatoes

Taken from www.food.com/recipe/lemon-rosemary-chicken-61929 (may not work)