Roasted Lemon Chicken with Vegetables

Ingredients (20)

• FOR THE LEMON HERB VINAIGRETTE:
• 1/2 cup extra-virgin olive oil
• 1/4 cup white wine vinegar
• 1 tbsp lemon zest
• 2 tbsp fresh lemon juice
• 1 tbsp fresh tarragon
• 1 tbsp fresh dill
• 1/4 tsp Kosher salt
• 1/8 tsp ground black pepper
• FOR THE CHICKEN AND VEGETABLES:
• 1 1/2 lbs fingerling potatoes
• 1 7 oz package baby rainbow carrots, cut in half lengthwise
• 1 fennel bulb
• 6 whole garlic cloves
• 3 bay leaves
• Lemon Vinaigrette
• 3 tsp Kosher salt
• 2 tsp ground black pepper
• 1/4 cup lemon-infused olive oil
• 1 4 lb whole chicken, cut in half (giblets removed)