Country Roast Chicken & Vegatables

Ingredients:

1 whole chicken, cut into 8 pieces
16 small red-skinned potatoes, cut into 1 1/2 inch pieces
1 small zuchinni, cut into 1 inch chunks
1 small yellow squash, cut into 1 inch chunks
1/2 lb. peeled baby carrots
1 whole head garlic, loose outer skin removed and top 1/4 sliced off
2 T. vegetable oil or melted butter
2 bay leaves
1/2 t. dried sage
1/2 t. dried thyme
3/4 t. salt
1/4 t. freshly ground black pepper

Preheat oven 400 degrees. In large roasting pan, toss chicken, potatoes, zuchinni, squash, carrots, garlic, oil, bayleaves, sage, thyme, salt and pepper together. Roast, turning chicken and tossing vegetables every 15 minutes, for 1 hour 15 minutes or until chicken is cooked through. Transfer chicken to platter and vegetables to bowl. Discard bay leaves. Squeeze out garlic pulp and toss with vegetables. Arrange vegetables around chicken.


This was really good, but it was a little dry. I think next time I will try & add a little chicken broth over it to help with that.