Greek Roast Chicken with Summer Veggies

roast chicken with veggies

Ingredients List:

1 whole chicken
2 zucchini
1 eggplant
1 onion
2 cups peas
6-8 artichoke hearts
1 tbsp. paprika
1 cup crushed tomatoes
1 tbsp. dried rosemary
2 tbsp. dried Greek oregano
1/3 cup Greek extra virgin olive oil
Salt & pepper to taste

Method:

Pre-heat oven to 400*f/200*c
In a roasting pan, chop up zucchini, eggplant & onion
Add the peas and artichoke hearts
Sprinkle with 1 tbsp. oregano, paprika and season to taste
Add crushed tomatoes and drizzle with olive oil
Mix well to combine all ingredients and layer evenly in pan
Place chicken over veggies and season
Sprinkle with remaining oregano & dried rosemary
Drizzle with olive oil and squeeze the juice of half a lemon over chicken (leave other half of the lemon for chicken comes out of the oven
Roast for 75-90 minutes or until done
Squeeze the remaining half lemon over chicken immediately after roasting

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Notes & Tips:

Makes 4-6 servings
Serve immediately
Serve with Greek salad, fresh bread and feta
Veggies can be substituted for your choice