Olive Oil Roasted Chicken with Mediterranean Vegetables from The Mediterranean Cookbook

Serves Four

1 41/2 Roasting Chicken
2/3 Cup Extra Virgin Olive Oil
1/2 Lemon
Few Sprigs of Fresh Thyme
1lb Small New Potatoes
1 Small Eggplant, cut into 1 inch cubes
1 Red Pepper, seeded and quartered
1 Fennel Bulb (some grocer's call it Anise; Same-same), trimmed and quartered
8 Large Garlic Gloves, unpeeled
Coarse Salt and Fresh Ground Pepper

1. Preheat the oven to 400 F. Rub the chicken all over with the olive oil and season with the pepper. Place the lemon half inside the bird, with a sprig or two of thyme. Put the chicken breast side down in a large roasting pan. Roast for about 30 minutes.

2. Remove the chicken from the oven and season with salt. Turn the chicken right side up, and baste with the juices from the pan. Surround the bird with the potatoes, roll them pan juices, and then return the roasting pan to the oven. Continue roasting for about 30 minutes.

3. Add the eggplant, red pepper, fennel and garlic cloves to the pan. Drizzle with the remaining thyme to the vegetables. Return to the oven and cook for about 30 - 40 minutes more, basting and turning the vegetables occasionally.

4. To find out if the chicken is cooked, push the tip of a sharp knife between the thigh and the breast. If the juices run clear, it is done. The vegetables should be tender and just beginning to brown.