Roast Chicken and BBQ Veggies

As a busy working mom, I can’t think of anything better than a meal that is fuss free. This meal is easy prep, oven roasting, healthy, and delicious for the whole family. I know roast chicken and veggies doesn't sound like something that actually requires a recipe but trust me.....if you do it this way you'll be very very happy. The chicken will be juicy and fresh and the veggies are sweet and spicy. YUMMY!

The Grocery List

Roast Chicken

• Whole Chicken (I used two small roasting chickens so we’d have leftovers)
• Spice (I used Thyme, Rosemary, Paprika, Oregano and Garlic Powder)
• 1 lemon

BBQ Veggies

• Any combination of veggies will work: I used 1 large Sweet Potato, 1 large Carrot, 1 lb of Baby Potatoes, and 1 Onion (chopped into large chunks that are roughly the same size)
• ¼ cup Extra Virgin Olive Oil
• 1 tablespoon chili powder
• 2 teaspoons onion powder
• 2 teaspoons garlic salt
• 1 teaspoon sugar
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper (I only used ¼ because my kids are sensitive when it comes to spice!)

Cooking it Up:

Preheat Oven to 400°F.

The Chicken: Remove chicken from packaging and rinse thoroughly in cold water. Put chicken in a roasting pan. I like to use a rack in my roasting pan so that the chicken isn’t sitting in the drippings (i.e.: fat). Squeeze the lemon juice from one fresh lemon over the chicken. Sprinkle the chicken with the spices. Add a few slices of lemon. Bake for 2 hours or until cooked.

After the chicken cooks for an hour you can throw in the veggies!

The Veggies: Mix all of the ingredients, except the veggie, in large bowl. Add veggies; toss to coat. Transfer mixture to a large baking dish or rimmed cookie sheet, spreading it all out evenly. Bake until tender, stirring occasionally, about 55 minutes.