First, wash the chicken really well with salt, pepper, lemons, and vinegar, and rinse a multiple times. Itʼs preferable if the chicken is fresh!
Get your pan and even butter your pan all around to have it ready for all the veggies and the chicken.
Now begin cutting your vegetables (zucchini, mushrooms, an onion, and bell peppers).
You can use more or less of these veggies, the amount is up to you and the servings, and you can also add some of your favorite vegetables to make the dish even closer to your liking and appetite.
Toss your sliced up vegetables in the pan with a pinch of salt and pepper, then mix them all together until they are all coated in butter. Then create some space in the center of the pan, and grab your garlic head, and cut 1/4 to 1/2 inch from the top of the cloves, to expose every clove, then place it in the center of the pan.
Letʼs prepare the chicken itself. Grab 4-5 tbsp of butter in a small bowl and add some thyme and mix the butter and thyme really well together with a fork. Then grab this butter and thyme mix and begin placing it under the skin of the chicken then spread it all around the chicken.
When done with this step, you can also stuff the inside of the chicken with some of the vegetables.
Then place the chicken in the center of the pan on top of the vegetables. Sprinkle the chicken and the vegetables with another pinch of pepper and salt, then put in the oven under 400F° for 1 hour and 30 minutes, and depending on the size of the chicken, it may take less or more minutes, so keep an eye on the chicken in the oven as it cooks. After the the hour and thirty minutes, take out the chicken and let it sit aside for 5-10 minutes, then begin cutting it to serve!
