1fennel bulb, trimmed, halved and cut into ½ inch slices
1yellow pepper, cut into ½ inch thick strips
1rutabaga, peeled, halved and cut into ½ inch slices
1chicken, cut into 8 pieces
2Tbsp.seasoning mix (see below)
2Tbsp.olive oil
1lemon, cut into ¼ inch slices
6clovesgarlic, peeled and thinly sliced
½cupblack olives (packed in water)
1bunch fresh thyme sprigs
1cuphomemade broth, chicken or vegetable
SEASONING MIX
1Tbsp.paprika
1tsp.garlic powder
1tsp.onion powder
1 ½tsp.salt
½tsp.black pepper
1tsp.dried rosemary
1tsp.dried oregano
½tsp.cayenne
Instructions
To make the seasoning mix, simply combine all ingredients in a jar. Put a lid on the jar, then shake well until mixed.
Preheat oven to 425 degrees F (218 degrees C).
Spread onion, fennel, yellow pepper and rutabaga slices evenly in the bottom of a large roasting pan, creating a bed. Arrange chicken pieces on top of vegetables, sprinkle with seasoning mix (see below), then drizzle with olive oil. Lay lemon slices on top of chicken pieces, scatter sliced garlic and black olives into pan and tuck in a few fresh thyme sprigs. Finally, pour broth into the pan.
Roast chicken for 15 minutes at 425 degrees F (218 degrees C), remove from oven, baste with pan juices. Reduce temperature to 375 degrees F (191 degrees C), return chicken to oven. Roast chicken for about an hour more, until juices run clear and temperature reaches 165 degrees F (74 degrees C) in the thickest portion of the chicken. Let rest 10 minutes before serving. Garnish with sprigs of fresh thyme.