Roast Chicken With Vegetables

• 2 tsp. olive or vegetable oil
• 1 Tbsp. lemon juice
• 1/2 tsp. salt
• 1/4 tsp. dried thyme
• 1/4 tsp. dried rosemary
• 1/4 tsp. dried marjoram
• 1 (4 lb.) roasting chicken
• 6 cloves garlic, cut in half
• 6 medium potatoes, cut into quarters
• 3 medium onions, cut into quarters
• 1 (10 oz.) box frozen peas

1. Heat oven to 375u0b0.
2. In bowl, combine oil, lemon juice, salt, thyme, rosemary and marjoram.
3. Set aside.
4. Remove fat from chicken cavity opening.
5. Place garlic in cavity.
6. Set chicken in 10 x 15-inch roasting pan.
7. Brush chicken with oil mixture.
8. Arrange potatoes and onions in pan around chicken.
9. Roast for 1 hour and 15 minutes.
10. Add peas to vegetables, stirring to turn potatoes and onion pieces.
11. Roast 30 to 40 minutes longer, basting chicken once or twice.
12. Makes 6 servings.

olive or vegetable oil, lemon juice, salt, thyme, rosemary, marjoram, chicken, garlic, potatoes, onions, frozen peas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=208881 (may not work)