Mediterranean Herb Roasted Chicken

5 t. fresh rosemary, chopped

4 t. garlic, minced

½ t. salt

3 T. lemon juice

1 T. olive oil

1½ t. dried thyme

½ t. dried savory or oregano

½ t. pepper

3 medium red potatoes, cut into wedges

2 medium onions, cut into 1 inch wedges

4 whole chicken legs

1 red pepper, cut into 1 inch wedges, or multi colored peppers

1 medium zucchini, halved lengthwise, cut into 2 inch pieces

Preheat oven to 375. Finely chop rosemary, garlic, and salt. Stir in lemon juice, oil, thyme,oregano, and pepper. Spray bottom or wide shallow roasting pan with cooking spray. Scatter potatoes and onions in pan; add chicken. Spoon 2 T. herb mixture over the chicken and vegetables in the pan; toss to coat. Place chicken on top of the potatoes and onion. Bake 45 minutes. Remove from oven; baste with accumulated juices. Scatter peppers and zucchini around chicken; spoon remaining herb mixture over chicken and all vegetables. Bake 23-30 minutes or until chicken is browned and no longer pink in the center.