One-Pan Roast Chicken and Vegetables

Preheat the oven to 400°F.

In a large bowl, toss prepared vegetables with some olive oil to coat.

Spread them out on a 15x10-inch roasting pan or baking sheet. Season generously with salt and pepper. Set aside.

Place defrosted chickens  on top of vegetables. Place in  the preheated oven and check after 45 minutes to see if chicken is done by poking a fork into the thigh and making sure the juices run clear.

Let chicken rest for 15 minutes before slicing into portions. Serve with roasted vegetables on the side.

Recipe adjustment tip:  As whole chickens go, some store-bought chickens run a bit on the smaller side. Adjustments have been made to the sizes of the cut vegetables to assure that they all cook completely once the chicken is done. Choose a variant with rosemary in the marinade, which makes it good for an Italian or Mediterranean menu.