Baked Lemon Chicken & Roasted Veggies

Put strainer over large mixing bowl and juice 3 large lemons.
Add Tbsp.
lemon olive oil, 2 Tbsp rosemary, 1 Tbsp thyme, 1 tsp oregano, 1 tsp poultry seasoning, salt & pepper (tsp each) or to taste.
Soak greenbeans, potatoes,carrots,and onions in juice mixture, then transfer to large baking pan.
Add the juice of 2 more large lemons to the remaining juice mixture, then add the vegetable oil and the remaining thyme, oregano, poultry seasoning, also add the minced garlic, and a bit more salt and a full Tbsp pepper.
Stir.
Rinse chicken quarters, then soak in juice mixture.
Fill the skin pocket as much as possible, then put atop the bean/carrot/potatoes.
Place 3 tsp.
butter under the skin of each chicken.
Zest 1 lemon and sprinkle over veggies and chicken, then slice 1 lemon and put a slice on each chicken quarter.
Put foil covered chicken in oven @375 degrees for 1 to 1 1/2 hours.
Remove from oven, drain excess chicken fat/juice.
Put back in oven without foil for 30-45 min @ 425F to crisp skin.
Check every 15 min.
for the last part.
Check internal temperature to make sure fully cooked.
Insert thermometer near thigh/leg joint.
Don't hit bone, you want no less than 165F.
Enjoy!
Let me know how you like it!