Oven Roasted Whole Lemon-pepper Chicken And Veggies

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 1 whole roasting chicken
• 4 medium potatoes
• 6 whole fresh carrots
• 1 large onion
• 1/4 cup olive oil, plus
• 2 tablespoons olive oil
• 1/4 cup lemon juice
• 1 teaspoon lemon pepper
• 1 teaspoon garlic salt, divided
• 1/2 teaspoon fresh coarse ground black pepper
• nonstick cooking spray, such as mazola or pam cooking spray

Recipe

• 1 preheat oven to 400 degrees.
• 2 thoroughly wash chicken in cold water, especially cavity, pat dry.
• 3 using kitchen shears, remove backbone and ribs to "butterfly" chicken.
• 4 gently separate, but do not remove, skin over chicken breast, legs and thighs.
• 5 wash and cut potatoes (skin on), carrots, and onion into coarse cubes.
• 6 spray a 13 by 9 inch baking dish with non-stick spray.
• 7 spread vegetables in bottom of dish, drizzle with 2 tablespoons olive oil, sprinkle with 1/2 teaspoons garlic salt and 1/2 teaspoons coarse ground black pepper.
• 8 place chicken on top of vegetables.
• 9 combine 1/4 cup olive oil, 1/4 cup lemon juice, 1 teaspoons lemon pepper, and 1/2 teaspoons garlic salt with a whisk.
• 10 gently lift chicken skin and drizzle olive oil and lemon juice mixture under the skin.
• 11 pour any remaining oil mixture over skin.
• 12 tent dish with aluminum foil. place in preheated oven for 40 minutes, remove foil, and roast for 30-45 minutes longer, until chicken juices run clear.