Summer Herb Roast Chicken - cooking recipe

Ingredients

1/4 cup olive oil
2 tablespoons chopped fresh thyme or 1 teaspoon dried thyme
2 tablespoons chopped fresh marjoram or 1 teaspoon dried marjoram
1/2 teaspoon salt
1/4 teaspoon fresh coarse ground black pepper
1 lemon
1 (4 lb) roasting chickens
6 new potatoes, cut in half
1 cup baby carrots
1/2 lb fresh green beans

Preparation

Mix oil, thyme, marjoram, salt and pepper.
Grate 1 t.
lemon peel from lemon; add peel to oil mixture.
Cut lemon into fourths; place in cavity of chicken.
Place chicken, breast side up on rack in shallow roasting pan; brush oil mixture on chicken.
Roast uncovered 45 minutes in 375 degree oven.
Arrange potatoes, carrots, and green beans around chicken; brush chicken and vegetables with oil mixture; roast uncovered 30-45 minutes or until juice of chicken runs clear.
Remove lemon and discard.
Place chicken on platter; arrange vegetables around chicken; serve with pan drippings.