This recipe features a flavorful roasted chicken paired with vibrant vegetables, creating a delightful and wholesome meal.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking from the start.
In a mixing bowl, combine olive oil, minced garlic, rosemary, salt, pepper, and the juice of one lemon.
Mix thoroughly to evenly distribute the flavors.
Place the chicken in a roasting pan and brush it with the prepared marinade.
Ensure the chicken is evenly coated for maximum flavor.
Cut the bell peppers into strips, slice the zucchini into rounds, and cut the onion into wedges.
Uniform sizes help the vegetables cook evenly.
Arrange the vegetables around the chicken in the roasting pan.
Distribute the vegetables evenly for consistent roasting.
Roast the chicken and vegetables in the preheated oven for 50-60 minutes, or until the chicken is fully cooked and the vegetables are tender.
Use a meat thermometer to check that the chicken reaches an internal temperature of 165°F (74°C).
Serve the roasted chicken with the vegetables and drizzle with the pan juices.
Garnish with fresh herbs for an added touch of flavor.
