Simple roast chicken & veggies is a great choice for a weekend dinner on a chilly fall or winter's day, with the added bonus of that leftover cooked chicken to help you throw together another easy weeknight dinner on later in the week.
Preheat oven to 425 degrees and remove chicken giblets, if present, then rinse chicken and pat it dry with a paper towel. Place chicken breast side up in a roasting pan.
Mix together olive oil and spices, then rub the spice mixture all over the chicken. (Use your hands -- it's messy, but just wash them well afterwards!)
Surround your seasoned chicken with the vegetables and garlic. Drizzle veggies with olive oil and season them with seasoned salt, pepper, and rosemary, then toss to coat.
Roast chicken at 425 degrees for 20 minutes, then remove pan from oven and stir the veggies. Reduce heat to 375 degrees, return chicken to oven, and bake for another 40-60 minutes (or until a meat thermometer inserted into the thigh reads 165 degrees), stirring vegetables occasionally.
Remove chicken from the pan onto a cutting board and tent it with foil, then let it rest for 10-15 minutes before carving. (Stir veggies and return them to the oven while the chicken is resting, if they need a little extra time.)
Serve chicken with its associated vegetables on the side.
This particular roast chicken and vegetables dinner is naturally gluten free and dairy free.
Simple Roast Chicken and Vegetables from Mashup Mom: https://www.mashupmom.com/simple-roast-chicken-and-vegetables/