Easiest Way to Make Yummy Baked Lemon Chicken & Roasted Veggies

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We hope you got benefit from reading it, now let’s go back to baked lemon chicken & roasted veggies recipe. You can have baked lemon chicken & roasted veggies using 15 ingredients and 9 steps. Here is how you do that.

The ingredients needed to cook Baked Lemon Chicken & Roasted Veggies:

  1. Use 4 of Chicken Quarters- thigh & leg w/ skin.
  2. You need 8 medium of Red Potatoes- quartered wedges.
  3. Prepare 1 lb of Carrots-peeled.
  4. Provide 7 large of Lemons.
  5. Get 2 large of White Onions-quartered.
  6. Provide 1 1/2 lb of Fresh Greenbeans.
  7. You need 1 tbsp of Olive Oil- (with lemon).
  8. Take 3 tbsp of Vegetable Oil.
  9. Get 2 tbsp of Fresh Rosemary- chopped.
  10. You need 2 tbsp of Fresh Thyme-chopped & divided.
  11. Use 1 clove of Fresh Garlic-minced.
  12. Use 3 tsp of Dried Oregano-divided.
  13. Get 2 tsp of Poultry Seasoning-divided.
  14. You need of Salt & Pepper.
  15. Take 1 of Equipment-grater/aluminum foil/large baking pan/couple large bowls/peeler/strainer/.

Steps to make Baked Lemon Chicken & Roasted Veggies:

  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!.

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