Baked Chicken And Vegetables - cooking recipe

Ingredients

1 None whole chicken (about 4 lbs), rinsed and dried
1 None lemon, halved
2 None bay leaves
4 tbsp (1/2 stick) butter, softened
1 tbsp chopped parsley
1 tbsp chopped chives
1 clove garlic, crushed (optional)
4 None potatoes, peeled and quartered
1 small acorn squash, quartered and seeded
2 None onions, halved
None None Olive oil

Preparation

Preheat the oven to 350\u00b0F.
Place the chicken on a rack in a baking pan. Squeeze the lemon juice over the chicken, then place the lemon halves and bay leaves inside the cavity. Using your fingers, gently lift the skin away from the breast meat on each side, to form 2 pockets.
Mix the butter, parsley, chives and garlic in a small bowl. Season to taste. Gently push the herb butter under the chicken skin. Tie the legs together with kitchen string. Cover loosely with foil.
Bake the chicken for 45 mins. Remove the foil. Baste chicken with the pan juices.
Arrange the vegetables in a second baking pan. Drizzle with oil and season to taste. Place in the oven.
Continue baking the chicken (with the vegetables), basting occasionally, for a further 40-45 mins, until the chicken is golden and the juices run clear when the thigh is pierced with a skewer. Turn the vegetables once.
Remove chicken from the oven and cover loosely with foil. Allow to rest for 10 mins. Serve the chicken with vegetables and gravy, if desired.