Roasted Lemon-Oregano Chicken with Vegetables

This one-pot roast chicken with vegetables makes a wonderful Sunday or celebration dinner. Infused with classic Greek spices like rosemary, oregano and dill along with plenty of zesty lemon and garlic, this succulent roast chicken is packed with crowd-pleasing Mediterranean flavors.

Chicken

1/4 cup lemon juice
1/4 cup olive oil
3 cloves garlic, minced
2 tablespoons finely chopped fresh rosemary
2 tablespoons salt
1 tablespoon freshly cracked black pepper
1 teaspoon dried oregano
1 (about 4 pounds) whole chicken

Vegetables

2 medium onions, cut into 2-inch chunks
2 pounds potatoes, cut into 2-inch chunks
2 red bell peppers, cut into 2-inch pieces
1 large eggplant, cut into 2-inch chunks
1/4 cup olive oil
2 tablespoons dried oregano
2 tablespoons salt
1 tablespoon freshly cracked black pepper
1 lemon, sliced
2 sprigs fresh rosemary
1 bunch fresh thyme
1 jar (12 ounces) oil-packed artichoke hearts, drained
2 cups cherry tomatoes
1/2 cup black olives
1 tablespoon finely chopped fresh dill

For the chicken: 

Preheat oven to 450°F. 

In a large bowl, whisk together lemon juice, oil, garlic, rosemary, salt, pepper and oregano until combined. Pat chicken dry with paper towels. Rub herb mixture all over chicken and inside cavity. Truss chicken with kitchen twine, and let marinate on a plate in the refrigerator until ready to roast, up to 2 hours.

For the vegetables:

On a large baking sheet, arrange onions, potatoes, red peppers and eggplant in separate groups (vegetables will be added at different times later). Drizzle vegetables with olive oil. Season with oregano, salt and pepper.

Transfer onions and potatoes to Chef's Oven or large Dutch Oven. Place chicken on top of vegetables, discarding any remaining marinade. Arrange lemon slices, rosemary and thyme on top of chicken and vegetables.

Cover and bake in preheated oven for 10-15 minutes. Decrease oven temperature to 350°F, remove lid and cook, basting every 15-20 minutes, for 1 hour 15 minutes or until chicken is almost cooked through. Add red peppers, eggplant, artichokes, tomatoes and olives to the pot, and stir to combine with onions and potatoes. Continue roasting uncovered for 10-15 minutes longer or until vegetables are tender and golden brown, and instant-read thermometer registers 165°F when inserted into thickest part of a chicken thigh.

Let chicken rest for 15 minutes before carving, and garnish with dill for serving.