Herb Roasted Chicken with Vegetables | Edmonds Food Bank

Ingredients

• 1 pound carrots
• 1 large onion
• 1 clove garlic
• 1 pound root vegetables, such as red potatoes, beets, turnips, rutabagas, or parsnips
• 1 large lemon
• ¼ cup water
• ¼ cup canola oil
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• ¼ teaspoon salt
• ¼ teaspoon ground black pepper
• 3 pounds boneless, skinless chicken pieces