Peppered Lemon Rosemary Chicken With Autumn Vegetables

  1. Pre-heat the oven to 375u0b0F.rnrnStart by preparing the vegetables and arranging them on a baking sheet. Slice the vegetables in half lengthwise, remove the seeds from the peppers. Give them a rub with olive oil then sprinkle salt, pepper and oregano. Set this aside.
  2. Prepare the chicken by removing the gibblets and washing the bird inside and out. Using paper towel, pat the skin dry. The drier the skin the crispier it will be.
  3. Zest the lemons and combine the lemon zest with the butter. Add a good teaspoon of salt and pepper. Remove some rosemary leaves from the sprigs, about a tablespoon, and combine with the butter. Reserve another tablespoon of rosemary for the garnish.
  4. Cut the lemons in half. Salt and pepper the inside cavity of the chicken. Place the lemon and whole sprigs of rosemary in the cavity.
  5. Divide the lemon butter into two portions. Gently tuck half of the butter between each breast and the skin, smooth it out along the top of the breasts. If the skin is loose at the drumsticks, try to get some of the butter into that pocket.
  6. Using additional butter or olive oil, rub the outside of the skin. Salt and pepper generously.
  7. Roast the chicken in a deep roasting pan, which either has a lid or foil tent to cover the chicken. Put the chicken in the oven and set a timer for 45 minutes.
  8. At the 45 minute mark, turn down the oven to 350u0b0F and put the baking tray of vegetables in the oven. Let the vegetables caramelize (don't turn them) while the chicken is uncovered to brown beautifully.
  9. Arrange the chicken on a platter surrounded by the vegetables. Sprinkle the reserved rosemary over the chicken as a garnish.

chicken, chicken, rosemary, lemons, butter, salt, autumn vegetables, onions, red bell peppers, zucchini, tomatoes, olive oil, salt, pepper, oregano

Taken from food52.com/recipes/14670-peppered-lemon-rosemary-chicken-with-autumn-vegetables (may not work)

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