Baked Lemon Chicken & Roasted Veggies
Baked Lemon Chicken & Roasted Veggies

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, baked lemon chicken & roasted veggies. It is one of my favorites food recipes. This time, I’m gonna make it a little 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 easy, it’s fast, it tastes yummy. It’s enjoyed by millions every day. They are nice and they look wonderful. Baked Lemon Chicken & Roasted Veggies is something which I have loved my entire life.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook baked lemon chicken & roasted veggies using 15 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Baked Lemon Chicken & Roasted Veggies:
  1. Make ready 4 Chicken Quarters- thigh & leg w/ skin
  2. Take 8 medium Red Potatoes- quartered wedges
  3. Prepare 1 lb Carrots-peeled
  4. Make ready 7 large Lemons
  5. Take 2 large White Onions-quartered
  6. Get 1 1/2 lb Fresh Greenbeans
  7. Make ready 1 tbsp Olive Oil- (with lemon)
  8. Take 3 tbsp Vegetable Oil
  9. Take 2 tbsp Fresh Rosemary- chopped
  10. Get 2 tbsp Fresh Thyme-chopped & divided
  11. Prepare 1 clove Fresh Garlic-minced
  12. Make ready 3 tsp Dried Oregano-divided
  13. Get 2 tsp Poultry Seasoning-divided
  14. Make ready Salt & Pepper
  15. Take 1 Equipment-grater/aluminum foil/large baking pan/couple large bowls/peeler/strainer/
Steps to make Baked Lemon Chicken & Roasted Veggies:
  1. Put strainer over large mixing bowl and juice 3 large lemons.
  2. 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.
  3. Soak greenbeans, potatoes,carrots,and onions in juice mixture, then transfer to large baking pan.
  4. 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.
  5. Rinse chicken quarters, then soak in juice mixture. Fill the skin pocket as much as possible, then put atop the bean/carrot/potatoes.
  6. 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.
  7. 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.
  8. 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.
  9. Enjoy! Let me know how you like it!

So that’s going to wrap this up for this special food baked lemon chicken & roasted veggies recipe. Thank you very much for reading. I’m confident you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!