Summer Herb Roast Chicken

• 1/4 cup olive oil
• 2 tablespoons chopped fresh thyme or 1 teaspoon dried thyme
• 2 tablespoons chopped fresh marjoram or 1 teaspoon dried marjoram
• 1/2 teaspoon salt
• 1/4 teaspoon fresh coarse ground black pepper
• 1 lemon
• 1 (4 lb) roasting chickens
• 6 new potatoes, cut in half
• 1 cup baby carrots
• 1/2 lb fresh green beans

1. Mix oil, thyme, marjoram, salt and pepper.
2. Grate 1 t.
3. lemon peel from lemon; add peel to oil mixture.
4. Cut lemon into fourths; place in cavity of chicken.
5. Place chicken, breast side up on rack in shallow roasting pan; brush oil mixture on chicken.
6. Roast uncovered 45 minutes in 375 degree oven.
7. Arrange potatoes, carrots, and green beans around chicken; brush chicken and vegetables with oil mixture; roast uncovered 30-45 minutes or until juice of chicken runs clear.
8. Remove lemon and discard.
9. Place chicken on platter; arrange vegetables around chicken; serve with pan drippings.

olive oil, thyme, fresh marjoram, salt, fresh coarse ground black pepper, lemon, roasting chickens, potatoes, baby carrots, fresh green beans

Taken from www.food.com/recipe/summer-herb-roast-chicken-26473 (may not work)