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Baked Lemon Chicken & Roasted Veggies Recipe

Baked Lemon Chicken & Roasted Veggies Recipe
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Cooking Time : 2 minutes
Serving : 4
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Prepare the ingredients before making Baked Lemon Chicken & Roasted Veggies in your home. Then, follow these steps below to serve Baked Lemon Chicken & Roasted Veggies for your family or friends.

Ingredients: Baked Lemon Chicken & Roasted Veggies

  • 4 Chicken Quarters- thigh & leg w/ skin
  • 8 medium Red Potatoes- quartered wedges
  • 1 lb Carrots-peeled
  • 7 large Lemons
  • 2 large White Onions-quartered
  • 1 1/2 lb Fresh Greenbeans
  • 1 tbsp Olive Oil- (with lemon)
  • 3 tbsp Vegetable Oil
  • 2 tbsp Fresh Rosemary- chopped
  • 2 tbsp Fresh Thyme-chopped & divided
  • 1 clove Fresh Garlic-minced
  • 3 tsp Dried Oregano-divided
  • 2 tsp Poultry Seasoning-divided
  • Salt & Pepper
  • 1 Equipment-grater/aluminum foil/large baking pan/couple large bowls/peeler/strainer/

How to Make Baked Lemon Chicken & Roasted Veggies

If you have prepared the ingredients needed, now time to start cooking. There are 9 steps you must follow to make Baked Lemon Chicken & Roasted Veggies in your home by yourself.

    Step 1
  • Put strainer over large mixing bowl and juice 3 large lemons.
  • Step 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.
  • Step 3
  • Soak greenbeans, potatoes,carrots,and onions in juice mixture, then transfer to large baking pan.
  • Step 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.
  • Step 5
  • Rinse chicken quarters, then soak in juice mixture. Fill the skin pocket as much as possible, then put atop the bean/carrot/potatoes.
  • Step 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.
  • Step 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.
  • Step 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.
  • Step 9
  • Enjoy! Let me know how you like it!
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