The BEST Roasted Chicken

I love recipes that are a huge hit with my entire family AND are super easy to make- win, win! I based this recipe off of a recipe for a whole roasted chicken and added a few more ingredients (like garlic) to boost the flavor. Did you know garlic has many health benefits including the fight against the common cold? Whenever a recipe calls for garlic, I usually double it for the added health boost.

You will need:

1 yellow onion

4-5 carrot (I used multicolor)

1lb bag new potatoes (I used golden)

whole chicken cut up into pieces or 2 breasts, 2-3 legs/thighs with skin on

1/2 tsp garlic powder

1 tsp oregano

2 lemons

4 cloves garlic

1/4 c olive oil + 2 TBS

salt and pepper to taste

1. Preheat oven to 450 degrees

2. Chop onions, carrots, and potatoes and add to a cast iron skillet (you can also use a baking dish)

3. Drizzle with 2 TBS of olive oil and season with salt, pepper, 1/2 tsp oregano, and 1/2 tsp garlic powder, toss to combine.

4. For marinade: combine 1/4 C olive oil, juice from one lemon, and minced garlic in a bowl

5. Assemble chicken on top of veggies and brush marinade on to both sides

6. Season with salt and pepper and sprinkle juice from second lemon as well as remaining 1/2 tsp of oregano on top

7. Roast in oven for 30 minutes, remove and toss veggies, place back in over for about 10 minutes or until chicken reaches 162 degrees.

8. Remove from oven and put chicken pieces on a separate plate, cover with foil for about 10 minutes

9. Toss veggies and put back in oven while chicken rests- this allows veggies to get extra roasted

10. Once veggies are done place chicken back on top and serve