Easy Lemon-Garlic Roasted Chicken and Vegetables
You'll love the refreshing lemony flavor of this easy, one-dish roasted chicken & vegetable meal - and the fact that it's ready to bake in about 15 minutes or less!
Servings: 6 -8 servings
Calories: 361kcal
Ingredients
- juice of 1 large lemon or 2 small
- 1/4 cup olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried rosemary
- 3 cloves garlic minced
- salt and pepper to taste
- 1 ½ pounds potatoes cut into 1-inch chunks if large or in half if small
- 1 pound carrots peeled and cut into 1-inch chunks (about 2½ cups)
- 1 large onion peeled and cut
- other vegetables like cut sweet peppers or cauliflower florets optional
- 2 to 3 pounds chicken pieces breasts, legs, thighs
Instructions
- Preheat oven to 375 degrees.
- Combine lemon juice, olive oil, herbs, garlic, salt and pepper in a large bowl.
- Add vegetables and toss to coat.
- Transfer the vegetables with a slotted spoon to a large baking sheet lined with silicone, parchment, or coated with oil.
- Add the chicken to the remaining marinade in the bowl, tossing to coat. Arrange the chicken on top of the vegetables.
- Bake 50-60 minutes, turning the vegetables a couple of times, until the vegetables are fork-tender and the chicken is done (juices run clear).*
Notes
*Since breasts cook faster than thighs, I usually pull them out at the 40 minute mark and keep them warm under foil.
Nutrition
Serving: 1serving | Calories: 361kcal | Carbohydrates: 26.2g | Protein: 38.8g | Fat: 10.7g | Saturated Fat: 1g | Cholesterol: 109mg | Sodium: 134mg | Fiber: 4.7g | Sugar: 5.6g