Roasted Lemon Chicken with Vegetables
As we transition into fall we replace our t-shirts with sweaters, we add pumpkins to our porch, watch football, and settle in at night with our families by the fire. The air outside gets colder, the leaves change colors, and it is time to harvest your vegetables and herbs from the garden. My Roasted Lemon Chicken with Vegetables is a perfect meal to use the carrots, onions, herbs and potatoes you pulled from the ground. I guarantee this meal will keep your tummy warm and full on these shorter days as well as delight any party guests. Bonus, this is a one pan meal which is something all of us parents love (less dishes am I right!)
Roasted Lemon Chicken and Vegetable
Serves 4-6
Ingredients
-8-10 pieces of your choice cut of chicken. Preferably with bone in for added flavor. If vegan could substitute with a chicken alternative or root vegetables.
-Carrots- (I prefer the trader joes colored carrots with stems for looks, but any kind work.) Approx 2 cups of carrots (I do whole if using the trader Joes one as they are small and pretty whole and I add approx. 4-6 of them.)
-1 lb Small Red potatoes (quartered)
-Sweet yellow Onion- Half an onion chopped
-Thyme- I just throw it on and take it off after. I add a few springs to the pan for taste
-Rosemary- I do the same as with thyme, but also break off a few pieces and spread it all over
(of note) I also like to use fresh herbs as a pretty garnish when serving.
-2 lemons- I lemon sliced and 1 lemon for juice
-1/3 cup olive oil
Salt and Pepper to taste
Preparation
Preheat oven to 400. Add 1 Tb of oil to bottom of either a roasting pan or a cast iron skillet. Place your chicken pieces on the pan. Add your carrots, red potatoes, and onion into pan or skillet. Next, add herbs. Follow with lemon slices and juice of one lemon. Add rest of olive oil over all ingredients until lightly coated. Add salt and pepper to taste. Put in oven and roast for 1-1 1/2 hrs or until chicken is golden brown and vegetables are tender. Pull out any herbs with a stem and garnish with a sprig or two of rosemary.
Stay warm friends, Rana
