There is nothing easier than roasting a chicken with vegetables in the same pan for a perfect dinner. This is one of my favorite versions with a flavorful spice blend, parmesan cheese, and balsamic potatoes and green beans.
Ingredients
- 1 whole chicken
- 2 tablespoons Lemon Herb seasoning
- 1/4 cup Nocellara del Belice Olive Oil
- 1/4 cup parmesan cheese, grated
- 8 baby red potatoes, quartered
- 2 cups green beans, trimmed
- 2 tablespoons Tuscan Herb Balsamic Vinegar
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 lemon, wedged
Instructions
- Butterfly the chicken by removing the backbone. Mix 2 tablespoons olive oil with the Lemon Herb seasoning and brush all over the chicken. Let marinade for 30 minutes to 1 hour.
- Heat oven to 425 degrees.
- Toss the potatoes and green beans with the remaining 2 tablespoons olive oil, balsamic vinegar, salt and pepper.
- Add the chicken and potatoes to a roasting pan and transfer to the oven. Roast the chicken and potatoes for 30 minutes then sprinkle the parmesan cheese over the chicken and add the green beans. Roast until the chicken reaches an internal temp of 165 degrees, approximately 20 more minutes.
- Let rest for 10 minutes before slicing and serve with lemon.
Takes 1 hour (plus marinating time)
Makes 4-6 servings
