Baked Lemon Chicken & Roasted Veggies
I LOVE Greek lemon chicken, but it is never lemony enough. So, i decided to create my own. The lemon zest does the trick on the crispy skin. Don't leave out the fresh veggies, they are a must in this delectable dish!
Baked Lemon Chicken & Roasted Veggies
I LOVE Greek lemon chicken, but it is never lemony enough. So, i decided to create my own. The lemon zest does the trick on the crispy skin. Don't leave out the fresh veggies, they are a must in this delectable dish!
Cooking Instructions
- 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!
Cooksnaps
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