Roasted Chicken with Seasonal Steamed Vegetables

Marinating the Chicken 1. Rinse the chicken inside and out, pat dry with paper towels. Place in a large roasting pan.

2.In a small bowl, combine olive oil, minced garlic, paprika, dried thyme, salt, and pepper. Rub the mixture all over the chicken, including under the skin.

3.Place lemon slices inside the chicken cavity. Cover the roasting pan with plastic wrap and refrigerate for at least 1 hour, preferably overnight.

Roasting the Chicken 1. Preheat the oven to 375°F (190°C).

5.2. Remove the plastic wrap and roast the chicken in the preheated oven for 1 hour or until the internal temperature reaches 165°F (74°C).

6.3. Let the chicken rest for 10 minutes before carving.

Steaming the Vegetables 1. In a steamer pot, bring water to a boil. Place the carrots, broccoli, cauliflower, and green beans in the steamer basket.

8.2. Steam the vegetables for 10-15 minutes or until tender but still crisp.

9.3. In a small saucepan, melt butter. Add garlic powder, onion powder, salt, and pepper. Toss the steamed vegetables in the seasoned butter before serving.