Blackened roasted chicken and vegetables

Please excuse those ugly cuts on the breasts. I was beginning to cut it when I remembered I hadn't taken a picture. Hey, after waiting 4 hours for it, I didn't want to wait any longer! Haha

• 1 whole chicken 
• 8 small potatoes 
•  2 handfulls of baby carrots 
• 1 lemon, sliced
• salt and pepper to taste
• Blackened seasoning ( I use Chef Paul Prudhomme's  Blackened Redfish Magic}
• 4 tablespoons olive oil (or any oil)
• A pan deep enough to hold all this deliciousness 

What I really like about this is that it has a simple preparation. The hard part is waiting for it to be done. BOO!!

Preheat over to 400

1. After washing your potatoes and carrots, you're going to quarter the potatoes. If you are using baby carrots, you wont need to cut those, but if you're using regular carrots go ahead and cut them about 1 1/2 inch tall. Throw those in your pan along with the potatoes and two tablespoons on the oil. Toss them until they are well coated. Salt and pepper them, and toss them some more.
2. To prepare your chicken, you have to wash it and with a paper napkin lightly dry off the excess water.
3. Coat your chicken with the remaining two tablespoons of oil. Sprinkle on some of your seasoning, and gently rub  it in. Make sure you get around the whole chicken!
4. Now place your chicken on the bed of potatoes and carrots. Add in your lemon slices atop the potatoes.
   
5. THIS IS THE HARD PART: Put it in the oven and wait approximately 3 to 4 hours until you can enjoy! (The time will vary with every chicken due to size, to be sure to check it about every hour or so.)

After FOUR hours it was finally done! 

Just look at how juicy that looks! And the potatoes..they're just perfect!

I know some of you might be wondering why I didn't ass any celery, and well it's simply something I don't personally like. If you do, you can go ahead and add it in with the potatoes and carrots. Also, I decided to use the blackened seasoning because, at least for me, the taste of the chicken is better, and its almost close to a rotisserie chicken. If you don't have any of the blackening seasoning, you can go ahead and seasons with anything you want; that's what is fun about this! No two baked chickens have to be alike!