Roast Chicken & Vegetables

• 1 whole chicken
• 2 green zucchini, 1/2-inch slices
• 1 medium yellow squash, 1/2-inch slices
• 16 ounces baby carrots
• 1 1/2 cups Brussels sprouts, sliced lengthwise and stems removed
• 2 medium red onions, sliced in large chunks
• 4 tablespoons butter, divided
• 1 tablespoon dried rosemary
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1/2 teaspoon cayenne
• 0.5 (10 1/2 ounce) can low sodium chicken broth
• salt & pepper, to taste

1. Preheat oven to 400u0b0. Place whole chicken in the center of a roasting pan.
2. In a large bowl, combine the sliced zucchini, squash, brussels sprouts, onions and carrots. In a small microwave-safe container, melt 2 tablespoons butter (about 45 seconds to 1 minute). Drizzle melted butter over veggies and sprinkle with generous amounts of salt and pepper. Toss veggies to coat.
3. Gently soften the remaining 2 tablespoons of butter (about 10 to 15 seconds in microwave). With your hands or a pastry brush, coat the chicken with the butter. Once chicken is buttered, evenly sprinkle on the rosemary (crushing with your fingers as you sprinkle), the garlic powder, onion powder, paprika, cayenne and generous amounts of salt and pepper.
4. Place buttered vegetables all around the chicken (it may look like a lot, but trust me, they shrink a bit during cooking). Pour the half can of low-sodium chicken broth evenly over the vegetables, then place the roasting pan on the center rack of preheated oven and cook for 1 hour and 50 minutes to 2 hours. Slice chicken, and serve!

chicken, green zucchini, yellow squash, carrots, brussels sprouts, red onions, butter, rosemary, garlic, onion powder, paprika, cayenne, chicken broth, salt

Taken from www.food.com/recipe/roast-chicken-vegetables-474006 (may not work)