Categories: Chicken, Main Dish

Ingredients

• 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 carrot
• 1/2 lb fresh green beans

Directions

1. Mix oil, thyme, marjoram, salt and pepper.

2. Grate 1 teaspoon lemon peel from lemon; add peel to oil mixture.

3. Cut lemon into fourths; place in cavity of chicken.

4. Place chicken, breast side up on rack in shallow roasting pan; brush oil mixture on chicken.

5. Roast uncovered 45 minutes in 375 degree oven.

6. 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.

7. Remove lemon and discard.

8. Place chicken on platter; arrange vegetables around chicken; serve with pan drippings.

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