Olive Oil Roasted Chicken with Vegetables

Makes 4 servings

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Ingredients:

2 whole chickens
1/2 cup olive oil
juice from 1 lemon
1 teaspoon thyme or basil (your favorite)
4 cloves garlic, minced fine
1 pound small red potatoes
4 carrots, cut into fourths
1 large onion, cut into fourths
1 green or red pepper, seeded and quartered
2 zucchini, cut into fourths
black pepper

Preheat oven to 350°. Rub the chickens inside and out with half the olive oil, the spice, garlic and lemon juice. Place the bird, with breast side down in a large roasting pan. Bake for 30 minutes uncovered.

After 30 minutes, remove the chicken from the oven, turn chicken right side up and use a big spoon to baste the chicken inside and out with pan juices. Surround the chickens with the potatoes, carrots and onion, rolling them in the pan juices. Return to oven for 30 minutes.

After 30 minutes, add the peppers and zucchini, add remaining olive oil, drizzling over chickens and vegetables. Return to the oven and cook for additional 30 minutes. Check chicken for doneness, push the tip of a sharp knife between the thigh and breast. If the juices run clear, it is done. The vegetables should be tender and just beginning to brown.

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