Ingredients
- Vegetable spray, as needed
Vegetables:
- 3 ribs celery, cut into thirds
- 2 medium yellow squash, halved crosswise
- 2 medium zucchini, halved crosswise
- 1 medium yellow onion, quartered (about 1 cup)
- 1 red bell pepper, cored, seeded, and quartered
- 1 clove garlic, minced
- 2 tablespoons olive oil
- 1 1/2 teaspoons kosher salt
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon garlic powder
Chicken:
- 1 (4-pound) chicken, cut into 8 pieces
- 1 teaspoon kosher salt
- 1 teaspoon paprika
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon poultry seasoning
- 1/2 teaspoon dried oregano
- 1/8 teaspoon garlic powder
- 4 bay leaves
Garnish:
- Lemon zest, for garnish
- Chopped parsley, for garnish
- Equipment: 1 large roasting pan
Directions
Preheat oven to 350 degrees F.
Lightly coat the roasting pan with vegetable spray.
Make the Vegetables: Toss all of the ingredients in a large bowl, and arrange them in the roasting pan, leaving room in the center for the chicken.
Prepare the Chicken: Nestle the chicken pieces in the center of the pan. Combine the remaining ingredients and sprinkle evenly over the chicken. Cover the pan tightly with aluminum foil and bake for 1 hour.
Remove the chicken from the oven and baste with the drippings. Continue baking uncovered until well browned, about 1 hour more. Arrange the chicken on a platter surrounded by the vegetables. Sprinkle with the garnish.










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Soooooo Good
Rated: 5 stars out of 5