Step 1

Preheat oven to 425 degrees F.

Step 2

Rinse chicken pieces and pat dry.

Step 3

In a bowl, combine softened butter, lemon zest, and rosemary until smooth.

Step 4

Season chicken pieces with salt and pepper and then smear the butter mixture all over the skin. (Keeping the skins on the chicken pieces will help protect them and keep them moist.)

Step 5

Place chicken, skin side up, on a baking tray. 

Step 6

Add veggies to a large mixing bowl. Drizzle with olive oil and season with salt and pepper and toss to coat.

Step 7

Add veggies pieces to the pan, all around the chicken pieces. Don't be afraid to add a lot of veggies because they will cook down a lot.

Step 8

Roast (uncovered) for about 40 minutes - 55 minutes or until chicken is cooked through.

Step 9

(I remove the chicken from the oven with it reaches about 160 degrees F. on my thermometer. Then I tent it with foil to allow it to continue cooking to 165 degrees.)

Step 10

Allow chicken to rest for at least 5 minutes before serving.