Set your oven to 400°F (200°C).
Prepare the Marinade:
In a bowl, mix olive oil, lemon juice, minced garlic, chopped rosemary, oregano, and chopped olives.
Season the Chicken:
Pat the chicken dry with paper towels. Season generously with salt, pepper, and garlic powder. Rub the olive oil mixture all over the chicken, including under the skin for maximum flavor.
Stuff for Extra Flavor:
Place lemon wedges and rosemary sprigs inside the chicken cavity.
Prepare the Vegetables:
On a baking sheet or roasting pan, spread sliced potatoes, onions, and bell peppers. Drizzle with olive oil and season with salt and pepper. Place the chicken on top of the vegetables.
Roast:
Roast for 1 hour and 20 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the skin is crispy and golden.
Rest and Serve:
Let the chicken rest for about 10 minutes before carving. Serve with the roasted vegetables and a drizzle of pan juices.
Serving and Storage Tips
