Roasted Lemon Chicken and Vegetables is one of our go-to dishes. Its perfect to make for just the two of us or a dinner party with a group of friends. This supper time classic is bursting with flavor and as a bonus it is a easy one dish meal. The seasoning is so simple, but packed with flavor. Lemon juice, olive oil, Sicilian oregano and garlic salt make this dish sing!
Add your favorite root vegetables to this dish
We enjoy making this dish with root vegetables like potatoes, sweet potatoes and carrots, but you can add your favorite vegetables as well. We’ve added fennel, turnips and kohlrabi in the past with great success. Lots of fresh vegetables bring great flavor. They add balance to the dish and in addition are very filling.
The best chicken choices
I like to use bone-in, dark meat chicken whenever possible. The bone-in, dark meat stays moist and can hold for a much longer time period than white meat. No matter what, someone always seems to being running late to our dinner parties. As an added bonus, legs and thighs go on sale quite often and are typically much less expensive than breast meat. You can use chicken breast for this dish if you really want to, just be sure to use bone-in, skin on and cook for a shorter amount of time as white meat cooks faster than dark meat.
Roasted Lemon Chicken and Vegetables is a crowd pleaser
Roasted Lemon Chicken and Vegetables is a very homey and comforting dish. We make it a lot when we have friends over for dinner as it is easy to make, is always a hit and holds well until you’re ready to serve it. Louie Anderson, the famous Emmy award winning comedian, especially likes it. We brought him some last week and got the phone call you always want saying, “That was great! Thanks so much!”
Roasted Lemon Chicken and Vegetables
6
servings10
minutes1
hour15
minutes1
hour25
minutesRoasted Lemon Chicken and Vegetables is bursting with flavor and as a bonus it is a simple dish meal.
Ingredients
4 chicken leg quarters
2 medium baking potatoes
1 large sweet potato
4 large carrots, peeled
2 large stalks of celery
1 large onion
1/2 cup olive oil
1/4 cup lemon juice
1 lemon, zested
1 tbsp garlic salt
1 tsp Sicilian oregano
Directions
- Turn the oven onto 425F.
- Cut the sweet potato, potatoes and onion in large chunks, about 2 1/2″ each. Cut the carrots and celery into large pieces, about 2″ to 3″ long.
- Place the chicken in a large roasting pan and surround it with the vegetables. Coat everything with olive oil. Drizzle the lemon juice on the chicken. Distribute the lemon zest onto the chicken leg quarters. Lastly, season everything with garlic salt and oregano.
- Place the roasting pan into the middle rack of the oven and cook until the chicken skin is crispy and the meat is pulling away from the bone, about 1 hour and 15 minutes. The vegetables will be fork tender.
