I love to roast a chicken on top of veggies, one very easy, healthy and affordable meal – it will also leave your house smelling like you slaved away in the kitchen for hours.
Here I stuffed the chicken with one lemon(cut in half), 3 or 4 sprigs rosemary, 6 garlic cloves, olive oil, salt and pepper. Then I chopped up carrots, zucchini, and brussel sprouts, but you can use whatever you have on hand.
Roast anywhere from 1 to 1.5 hours at 375 degrees, depending on the size of the chicken. You can use a meat thermometer or you can tell it’s done if you cut into it and the juices are very clear.