Roast Chicken With Mediterranean Vegetables

• 1 chicken about 1.2 kg
• 1 eggplant
• 2 zucchini
• 2 red peppers
• 1 box cherry tomatoes
• 1 9/16 pounds small new potatoes
• salt
• rosemary
• thyme
• 2 tablespoons olive oil
• balsamic vinegar

1. Heat the oven to 180 degrees Celsius.
2. Wash all the vegetables.
3. Cut the eggplant and the zucchini into small cubes.
4. Peel and remove seeds from peppers. Chop.
5. Put all the vegetables in a bowl, add salt, rosemary, thyme and olive oil. Mix well.
6. Cover an oven dish with parchment paper.
7. Arrange the chicken on oven dish, and rub the inside with thyme and rosemary.
8. Pour 1 tablespoon of olive oil on the chicken, add salt and pepper.
9. Arrange vegetables around the chicken in the baking dish.
10. Bake for about 1 hour.
11. Baste regularly with cooking juices. When the chicken is half cooked, pour 2 tablespoons of balsamic vinegar on the chicken and the vegetables.
12. If chicken and vegetables brown too fast, cover with aluminum foil to continue cooking.

chicken, eggplant, zucchini, red peppers, tomatoes, potatoes, salt, rosemary, thyme, olive oil, balsamic vinegar

Taken from www.yummly.com/recipe/Roast-Chicken-With-Mediterranean-Vegetables-782282 (may not work)