Zesty Lemon and Herb Roast Chicken with Mediterranean Vegetable Mélange

Ingredients

• 1 whole chicken, about 4-5 pounds
• 1 cup olive oil
• 3 cloves garlic, minced
• 2 tablespoons fresh lemon juice
• 1 tablespoon lemon zest
• 2 teaspoons sea salt
• 1 teaspoon black pepper, freshly ground
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme, chopped

• 2 cups cherry tomatoes, halved
• 1 large zucchini, sliced
• 1 large red bell pepper, sliced
• 1 medium red onion, sliced
• 2 tablespoons olive oil
• 1 teaspoon oregano, dried
• 1 teaspoon basil, dried
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground

Method

1. 01
   Preheat your oven to 425°F (220°C).
2. 02
   In a small bowl, whisk together olive oil, minced garlic, lemon juice, lemon zest, sea salt, black pepper, rosemary, and thyme.
3. 03
   Pat the chicken dry with paper towels and place it in a roasting pan. Rub the lemon-herb mixture all over the chicken, ensuring even coverage.
4. 04
   Tie the chicken legs together with kitchen twine and tuck the wings under the body. This helps the chicken cook evenly.
5. 05
   Roast the chicken in the preheated oven for 45 minutes.
6. 06
   While the chicken is roasting, prepare the Mediterranean vegetable mélange. In a large bowl, toss the cherry tomatoes, zucchini, red bell pepper, and red onion with olive oil, oregano, basil, salt, and pepper.
7. 07
   After the chicken has roasted for 45 minutes, remove the pan from the oven and arrange the vegetable mélange around the chicken.
8. 08
   Return the pan to the oven and continue roasting for an additional 30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender.
9. 09
   Remove the chicken from the oven and let it rest for 10 minutes before carving.
10. 10
    Serve the carved chicken alongside the roasted Mediterranean vegetables, garnished with additional fresh herbs if desired.