Vegetables: 3 ribs celery, cut into thirds 2 medium yellow squash, halved crosswise 2 medium zucchini, halved crosswise 1 medium yellow onion, quartered (about 1 cup) 1 red bell pepper, cored, seeded, and quartered 1 clove garlic, minced 2 tablespoons olive oil 1 1/2 teaspoons kosher salt 1 teaspoon dried oregano 1 teaspoon paprika 1/4 teaspoon freshly ground black pepper 1/8 teaspoon garlic powder
Chicken: 1 (4-pound) chicken, cut into 8 pieces 1 teaspoon kosher salt 1 teaspoon paprika 1/2 teaspoon freshly ground black pepper 1/2 teaspoon poultry seasoning 1/2 teaspoon dried oregano 1/8 teaspoon garlic powder 4 bay leaves
Garnish: Lemon zest, for garnish Chopped parsley, for garnish
Equipment: 1 large roasting pan
Preheat oven to 350 degrees F.
Lightly coat the roasting pan with vegetable spray.
Make the Vegetables: Toss all of the ingredients in a large bowl, and arrange them in the roasting pan, leaving room in the center for the chicken.
Prepare the Chicken: Nestle the chicken pieces in the center of the pan. Combine the remaining ingredients and sprinkle evenly over the chicken. Cover the pan tightly with aluminum foil and bake for 1 hour.
Remove the chicken from the oven and baste with the drippings. Continue baking uncovered until well browned, about 1 hour more. Arrange the chicken on a platter surrounded by the vegetables. Sprinkle with the garnish.
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