Ingredients

• Vegetable spray, as needed
• 3 ribs celery, cut into thirds
• 2 medium yellow squash, halved crosswise
• 2 medium zucchini, halved crosswise
• 1 medium yellow onion, quartered (about 1 cup)
• 1 red bell pepper, cored, seeded, and quartered
• 1 clove garlic, minced
• 2 tablespoons olive oil
• 1 1/2 teaspoons kosher salt
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon garlic powder
• 1 (4-pound) chicken, cut into 8 pieces
• 1 teaspoon kosher salt
• 1 teaspoon paprika
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon poultry seasoning
• 1/2 teaspoon dried oregano
• 1/8 teaspoon garlic powder
• 4 bay leaves
• Lemon zest, for garnish
• Chopped parsley, for garnish

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Instructions

1. Special equipment: 1 large roasting pan
2. Preheat oven to 350 degrees F.
3. Lightly coat the roasting pan with vegetable spray.
4. Make the Vegetables: Toss all of the ingredients in a large bowl, and arrange them in the roasting pan, leaving room in the center for the chicken.
5. Prepare the Chicken: Nestle the chicken pieces in the center of the pan. Combine the remaining ingredients and sprinkle evenly over the chicken. Cover the pan tightly with aluminum foil and bake for 1 hour.
6. Remove the chicken from the oven and baste with the drippings. Continue baking uncovered until well browned, about 1 hour more. Arrange the chicken on a platter surrounded by the vegetables. Sprinkle with the garnish.