Hey everyone, it is Sophie, welcome to our recipe website. Today, we’re going to prepare a distinctive dish, baked lemon chicken & roasted veggies. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Baked Lemon Chicken & Roasted Veggies is one of the most well liked of recent trending foods in the world. It is enjoyed by millions every day. It is easy, it is quick, it tastes yummy. Baked Lemon Chicken & Roasted Veggies is something which I have loved my entire life. They’re fine and they look wonderful.
To begin with this recipe, we have to prepare a few components. You can cook baked lemon chicken & roasted veggies using 15 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Baked Lemon Chicken & Roasted Veggies:
- Take 4 Chicken Quarters- thigh & leg w/ skin
- Prepare 8 medium Red Potatoes- quartered wedges
- Make ready 1 lb Carrots-peeled
- Prepare 7 large Lemons
- Take 2 large White Onions-quartered
- Get 1 1/2 lb Fresh Greenbeans
- Make ready 1 tbsp Olive Oil- (with lemon)
- Make ready 3 tbsp Vegetable Oil
- Take 2 tbsp Fresh Rosemary- chopped
- Prepare 2 tbsp Fresh Thyme-chopped & divided
- Make ready 1 clove Fresh Garlic-minced
- Get 3 tsp Dried Oregano-divided
- Prepare 2 tsp Poultry Seasoning-divided
- Take Salt & Pepper
- Prepare 1 Equipment-grater/aluminum foil/large baking pan/couple large bowls/peeler/strainer/
Steps 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 special food baked lemon chicken & roasted veggies recipe. Thanks so much for your time. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading, I hope this page becomes “the place to be” when it comes to baked lemon chicken & roasted veggies cooking. Go on get cooking!
