Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, baked lemon chicken & roasted veggies. It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Baked Lemon Chicken & Roasted Veggies is one of the most favored of current trending foods on earth. It’s simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. Baked Lemon Chicken & Roasted Veggies is something which I’ve loved my whole life. They’re fine and they look fantastic.
To get started with this recipe, we have to first prepare a few components. You can have 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:
- Make ready 4 Chicken Quarters- thigh & leg w/ skin
- Make ready 8 medium Red Potatoes- quartered wedges
- Get 1 lb Carrots-peeled
- Make ready 7 large Lemons
- Get 2 large White Onions-quartered
- Make ready 1 1/2 lb Fresh Greenbeans
- Get 1 tbsp Olive Oil- (with lemon)
- Get 3 tbsp Vegetable Oil
- Prepare 2 tbsp Fresh Rosemary- chopped
- Make ready 2 tbsp Fresh Thyme-chopped & divided
- Make ready 1 clove Fresh Garlic-minced
- Prepare 3 tsp Dried Oregano-divided
- Prepare 2 tsp Poultry Seasoning-divided
- Prepare Salt & Pepper
- Make ready 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’s going to wrap this up for this exceptional food baked lemon chicken & roasted veggies recipe. Thanks so much for your time. I am confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
