Ingredients
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1/4 cup olive oil
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2 tablespoons chopped fresh thyme or 1 teaspoon dried thyme
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2 tablespoons chopped fresh marjoram or 1 teaspoon dried marjoram
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1/2 teaspoon salt
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1 lemon
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1 (4 lb) roasting chickens
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6 new potatoes, cut in half
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1 cup baby carrots
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1/2 lb fresh green beans
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1/4 teaspoon fresh coarse ground black pepper
Instructions
- Mix oil, thyme, marjoram, salt and pepper.
- Grate 1 t.
- lemon peel from lemon; add peel to oil mixture.
- Cut lemon into fourths; place in cavity of chicken.
- Place chicken, breast side up on rack in shallow roasting pan; brush oil mixture on chicken.
- Roast uncovered 45 minutes in 375 degree oven.
- 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.
- Remove lemon and discard.
- Place chicken on platter; arrange vegetables around chicken; serve with pan drippings.