ROASTED CHICKEN ON A BED OF VEGETABLES

4 pieces Chicken Thighs, cleaned
1/2 lemon, juice only
Dried basil
Dried Rosemary
Cracked black Pepper
Rock Salt
1/2 cup Carrot, diced
1/2 cup Potato, diced
1/2 cup Celery, diced
10 whole garlic cloves
1 chicken bouillion cube
2 Tbsps Olive oil

Rub the chicken thighs with the crumbled bouillion cube, under the skin, on the flesh of the chicken.
In an oven safe baking tray, miv the diced vegetables and season with salt and pepper. Fix in a layer that will serve as the roasting bed for the chocken thighs.
Place the chicken thighs on top of the vegetables, sprinkle with lemon juice, salt, pepper, dried herbs and drizzle with olive oil.

Roast at 375 degress Fahrenheit for 35 to 45 minutes. Chicken skin should be brown and crispy.

*Using a meat thermometer, chicken is cooked at 180 degrees Fahrenheit.

**Remove any excess oil in the bottom of the pan from the chicken drippings.