Roasted Chicken & Vegetables w/ Fresh Dill

** Recipe from Acire Adventures **

* 4 chicken quarters or 4 chicken thighs and 4 drumsticks
* 1 lemon, cut in half
* 3 Tbl. olive oil

* kosher salt
* pepper
* 1 lb. baby potatoes
* 1 bunch asparagus
* 1 bunch green onions
* 1 bunch carrots (or baby carrots)
* 1/4 c. chopped fresh dill

Preheat your oven to 500. Rinse chicken in cool water & pat dry. Place on a baking sheet, skin side up. Sprinkle some salt & pepper, juice of one lemon half, and one Tbl. of olive oil over the chicken. Place in oven for 15 min. Cut potatoes in half; remove the lower portion of asparagus by holding both ends and bending until the hard lower portion snaps off (discard this section); and cut carrots into small pieces (unless they are baby carrots, which are a good size). Toss vegetables in a bowl with the remaining olive oil and some salt & pepper.  After the chicken has roasted for 15 min, remove it from the oven and place the vegetables around it on the baking sheet. Roast for about 20 more min, or until the chicken is fully cooked with golden skin and the vegetables are tender. Remove from oven, squeeze remaining lemon juice over everything, top with fresh dill and salt.