1 lemon
1-2 sprigs of rosemary, chopped
1-2 sprigs of thyme, chopped
6–8 cloves of garlic
sea salt and freshly ground black pepper
olive oil
4-5 pound frying chicken cut into quarters or just use a cut up chicken from the butcher
3/4 pound of new, or, fingerling potatoes
1/2 butternut pumpkin squash, peeled and sliced into medium-sized pieces
2 small onions sliced

Preheat a conventional oven to 400 degrees

Make a rub for the chicken by finely grating the zest from the lemon in a mixing bowl and combine with the herbs, two cloves of the garlic, peeled and chopped, and some salt and pepper. Add a teaspoon of olive oil and rub the mixture all over the chicken pieces.

Put the chicken in a roasting pan and cook for about 20 minutes and then reduce the oven temperature to temperature down to 375 degrees F and continue roasting for another 50 minutes.

Place the potatoes, squash, onion and remaining garlic cloves in a separate roasting tray and sprinkle with a little olive oil and sea salt. Put the vegetales in the oven the last 50-60 minutes of cooking time.

Serves 4-6

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