1TablespoonItalian dressing mixor your favorite seasoning mix, or mix together 1 teaspoon basil, ½ teaspoon oregano, ½ teaspoon garlic powder, ½ teaspoon salt, and ¼ teaspoon pepper
1lemonquartered, optional
Instructions
Preheat oven to 400°F. Grease a 9x13 baking dish and set aside. Remove chicken from the fridge and allow to rest as you prepare the vegetables.
Prepare vegetables. Drizzle with oil, salt and pepper and add to the baking dish.
Rub outside of chicken with butter and sprinkle with Italian dressing mix (or seasoning mix). Place lemon quarters inside of chicken. Put chicken on top of vegetables, breast side up.
Roast chicken, basting every 20 minutes or so. Check after one hour, continuing to bake until the chicken thigh reaches 165°F (about 15 more minutes).
Remove from the oven, and place the chicken on a platter. Tent loosely with foil and allow to rest for about 15 minutes before carving and serving.
If the vegetables are not quite cooked, return them to the oven as you carve the chicken.