Hello, I’m Laura. Today, we’re going to prepare baked lemon chicken & roasted veggies recipe. Never miss a recipe of the day again. Here are our most recent easy family recipes to try. This time, I am going to make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Baked Lemon Chicken & Roasted Veggies Recipe
Baked Lemon Chicken & Roasted Veggies is one of the most popular of recent trending foods in the world. It’s easy, it is quick, it tastes yummy. It’s appreciated by millions daily. Baked Lemon Chicken & Roasted Veggies is something which I’ve loved my whole life. They are nice and they look wonderful.
To begin with this particular recipe, we must prepare a few components. You can cook baked lemon chicken & roasted veggies using 15 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Baked Lemon Chicken & Roasted Veggies:
- Get 4 Chicken Quarters- thigh & leg w/ skin
- Get 8 medium Red Potatoes- quartered wedges
- Get 1 lb Carrots-peeled
- Prepare 7 large Lemons
- Prepare 2 large White Onions-quartered
- Take 1 1/2 lb Fresh Greenbeans
- Take 1 tbsp Olive Oil- (with lemon)
- Get 3 tbsp Vegetable Oil
- Take 2 tbsp Fresh Rosemary- chopped
- Make ready 2 tbsp Fresh Thyme-chopped & divided
- Make ready 1 clove Fresh Garlic-minced
- Take 3 tsp Dried Oregano-divided
- Get 2 tsp Poultry Seasoning-divided
- Take Salt & Pepper
- Prepare 1 Equipment-grater/aluminum foil/large baking pan/couple large bowls/peeler/strainer/
Instructions to make Baked Lemon Chicken & Roasted Veggies:
- Put strainer over large mixing bowl and juice 3 large lemons.
- Add Tbsp. lemon olive oil, 2 Tbsp rosemary, 1 Tbsp thyme, 1 tsp oregano, 1 tsp poultry seasoning, salt & pepper (tsp each) or to taste.
- Soak greenbeans, potatoes,carrots,and onions in juice mixture, then transfer to large baking pan.
- Add the juice of 2 more large lemons to the remaining juice mixture, then add the vegetable oil and the remaining thyme, oregano, poultry seasoning, also add the minced garlic, and a bit more salt and a full Tbsp pepper. Stir.
- Rinse chicken quarters, then soak in juice mixture. Fill the skin pocket as much as possible, then put atop the bean/carrot/potatoes.
- Place 3 tsp. butter under the skin of each chicken. Zest 1 lemon and sprinkle over veggies and chicken, then slice 1 lemon and put a slice on each chicken quarter.
- Put foil covered chicken in oven @375 degrees for 1 to 1 1/2 hours. Remove from oven, drain excess chicken fat/juice. Put back in oven without foil for 30-45 min @ 425°F to crisp skin. Check every 15 min. for the last part.
- Check internal temperature to make sure fully cooked. Insert thermometer near thigh/leg joint. Don’t hit bone, you want no less than 165°F.
- Enjoy! Let me know how you like it!
So that is going to wrap it up for this exceptional dish baked lemon chicken & roasted veggies recipe. Thanks so much for your time. I am sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Happy cooking.
