Greek Roasted Chicken with Vegetables by Flavorsnlife

Ingredients

• 4 lb whole chicken
• 5 tbsp olive oil
• 5 tbsp melted butter
• 1 tbsp cumin
• 1 tbsp coriander powder
• 1 tbsp paprika
• 2 cloves garlic powder
• 1 medium onion powder
• 1 tsp salt
• 1/2 tsp black pepper
• 2 lemons (1 halved, 1 for squeezing)
• 2 heads garlic, cut in half crosswise
• 10-14 sprigs fresh thyme
• 1 cup baby pearl onions
• 1 cup vine tomatoes
• 1 medium potato, peeled and sliced
• 1 cup kalamata olives
• 3 carrots, cut into 2-inch chunks

Instructions

1. Preheat your oven to 350ºF (175ºC).
2. Pat the whole chicken dry thoroughly with paper towels to ensure crispy skin.
3. In a small bowl, combine cumin, coriander powder, paprika, garlic powder, onion powder, salt, and pepper. Mix well
4. Set aside 1 tablespoon of the mixed spice blend to season the vegetables later.
5. Coat the chicken evenly with olive oil and melted butter, then generously rub the remaining spice blend all over the chicken, including under the skin and inside the cavity for enhanced flavor. Stuff the chicken cavity with the halved lemon, one head of halved garlic, and 6-8 sprigs of fresh thyme.
6. In a baking sheet or a cast iron skillet, arrange the sliced potatoes, pearl onions, carrots, kalamata olives, vine tomatoes, and the remaining head of halved garlic. Season the vegetables with the reserved 1 tablespoon of mixed spices and 4-6 sprigs of fresh thyme.
7. Place the marinated chicken on top of the seasoned vegetables. For best results and deeper flavor, marinate the chicken in the refrigerator for at least 1 hour before baking.
8. Bake for 60-80 minutes, or until the internal temperature of the thickest part of the thigh reaches 165ºF (74ºC) and the skin is golden brown and crispy.
9. Once baked, remove the chicken and vegetables from the oven. Drizzle freshly squeezed lemon juice over the entire dish before serving.