Lemon and Herb Roast Chicken and Vegetables
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 pound small red-skinned potatoes, quartered2 medium carrots, cut into 1-inch pieces2 stalks celery, peeled and cut into 1-inch pieces1 medium red onion, cut into 1/2-inch wedges2 teaspoons olive oilKosher salt and freshly ground black pepper3 bone-in, skin-on chicken breasts (about 1 3/4 pounds)1 teaspoon poultry seasoning1 lemon, halved1/4 cup chopped fresh parsleyRead more at: https://www.foodnetwork.com/recipes/food-network-kitchens/lemon-and-herb-roast-chicken-and-vegetables-recipe/index.html?oc=linkback
Adjust the oven rack to the top position and preheat to 450 degrees F. Toss together the potatoes, carrots, celery, onions, 1 teaspoon of the olive oil, 1/2 teaspoon salt and a few grinds of pepper on a rimmed baking sheet and arrange in a single layer. Roast until the vegetables brown slightly and the potatoes just begin to soften, about 20 minutes, tossing halfway through.
Meanwhile, rub the chicken breast skin with the remaining 1 teaspoon oil and sprinkle with the poultry seasoning and 1/2 teaspoon salt. Once the vegetables begin to soften, put the chicken breasts on top and roast until the skin is golden brown and the chicken reaches an internal temperature of 165 degrees F, 20 to 25 minutes.
Remove the chicken breasts and let them rest for a few minutes. Toss the roasted vegetables with juice from 1 of the lemon halves and the parsley. Cut the bones from the chicken breasts and slice the meat. Divide the chicken and roasted vegetables among 4 plates. Cut the remaining lemon half into wedges and serve alongside.
Read more at: https://www.foodnetwork.com/recipes/food-network-kitchens/lemon-and-herb-roast-chicken-and-vegetables-recipe/index.html?oc=linkback
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user A-NEW-LAURIN.
Meanwhile, rub the chicken breast skin with the remaining 1 teaspoon oil and sprinkle with the poultry seasoning and 1/2 teaspoon salt. Once the vegetables begin to soften, put the chicken breasts on top and roast until the skin is golden brown and the chicken reaches an internal temperature of 165 degrees F, 20 to 25 minutes.
Remove the chicken breasts and let them rest for a few minutes. Toss the roasted vegetables with juice from 1 of the lemon halves and the parsley. Cut the bones from the chicken breasts and slice the meat. Divide the chicken and roasted vegetables among 4 plates. Cut the remaining lemon half into wedges and serve alongside.
Read more at: https://www.foodnetwork.com/recipes/food-network-kitchens/lemon-and-herb-roast-chicken-and-vegetables-recipe/index.html?oc=linkback
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user A-NEW-LAURIN.
Nutritional Info Amount Per Serving
- Calories: 787.0
- Total Fat: 34.2 g
- Cholesterol: 185.6 mg
- Sodium: 1,404.3 mg
- Total Carbs: 53.7 g
- Dietary Fiber: 6.7 g
- Protein: 66.8 g
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