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    Home » Chicken Recipes

    Roasted Chicken with Lemon and Vegetables

    BY: Ben Rayl PUBLISHED: 19 Sep, '13 UPDATED: 14 May, '21 Leave a Comment

    RecipePrintComments
    5 from 1 vote


    Most everyone has a standard method for roasting chicken, and this is the one I use most often. I really love the way the lemon adds such a zest to this dish; it plays perfectly with the garlic and thyme.  For a quick, simple go-to dinner, this one is certainly in my top 5 list.

    A simple recipe for roasting chicken with lemon and vegetables.
    A simple recipe for roasting chicken with lemon and vegetables.

    Roasted Chicken with Lemon and Vegetables

    I really love the way the lemon adds such a zest to this dish; it plays perfectly with the garlic and thyme.  For a quick, simple go-to dinner, this one is certainly in my top 5 list.
    5 from 1 vote
    Print Pin Rate Save Saved! Share
    Course: Dinner, Main Dish
    Cuisine: American
    Prep Time: 20 minutes
    Cook Time: 1 hour 10 minutes
    Total Time: 1 hour 30 minutes
    Servings: 4 servings
    Calories: 572kcal
    Author: Ben Rayl

    Ingredients
     

    • 1 pound potatoes - cut into wedges
    • 3 carrots - peeled and roughly chopped
    • 6 cloves garlic
    • 2 onions - roughly chopped
    • 2 tablespoon olive oil - separated
    • to taste salt and pepper
    • 3 pounds chicken - cut into pieces
    • 3 lemons - sliced
    • 3 sprigs thyme - fresh

    Instructions

    • Preheat the oven to 425 F.
    • In a large bowl, toss together the potatoes, carrots, garlic cloves, onions and celery in 1 tablespoon of the olive oil, generously adding salt and pepper.
    • Drizzle the remaining tablespoon of olive oil over the chicken pieces, add some salt and pepper, and rub it in well.
    • Lay the fresh thyme sprigs over the chicken, then arrange the remaining lemon slices around, and bake for about 45 - 60 minutes, or until the chicken is cooked through.
    • Remove the chicken to a platter, cover with a foil tent. Turn your broiler on and return the vegetables to the the oven, close to the top, and allow to roast and brown for about 5 - 10 minutes, keeping a close eye on them so they don't burn.
    • Serve the chicken over the vegetables, and spoon some of the collected sauce in the bottom of the pan over the top.

    Nutrition

    Calories: 572kcal | Carbohydrates: 39g | Protein: 35g | Fat: 32g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 122mg | Sodium: 157mg | Potassium: 1147mg | Fiber: 7g | Sugar: 7g | Vitamin A: 7929IU | Vitamin C: 77mg | Calcium: 92mg | Iron: 3mg

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    Chef Ben Rayl

    Hi, I'm Ben!

    I believe comfort food unites us, and I want to inspire you to cook at home with everyday ingredients. It is easier and takes less time than you think, costs less than eating out, and tastes a million times better.Read More

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