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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!
Prep Time
15
mins
Cook Time
1
hr
Total Time
1
hr
15
mins
Course:
Main Dishes
Cuisine:
American
Servings:
6
-8 servings
Calories:
361
kcal
Author:
Jami Boys
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:
1
serving
|
Calories:
361
kcal
|
Carbohydrates:
26.2
g
|
Protein:
38.8
g
|
Fat:
10.7
g
|
Saturated Fat:
1
g
|
Cholesterol:
109
mg
|
Sodium:
134
mg
|
Fiber:
4.7
g
|
Sugar:
5.6
g