Baked Chicken And Vegetables Recipe

Name: Baked Chicken And Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 None whole chicken (about 4 lbs), rinsed and dried; 1 None lemon, halved; 2 None bay leaves; 4 tbsp (1/2 stick) butter, softened; 1 tbsp chopped parsley; 1 tbsp chopped chives; 1 clove garlic, crushed (optional); 4 None potatoes, peeled and quartered; 1 small acorn squash, quartered and seeded; 2 None onions, halved; None None Olive oil

Servings: persons

1 None whole chicken (about 4 lbs), rinsed and dried
1 None lemon, halved
2 None bay leaves
4 tbsp (1/2 stick) butter, softened
1 tbsp chopped parsley
1 tbsp chopped chives
1 clove garlic, crushed (optional)
4 None potatoes, peeled and quartered
1 small acorn squash, quartered and seeded
2 None onions, halved
None None Olive oil

1
Preheat the oven to 350u00b0F.
2
Place the chicken on a rack in a baking pan. Squeeze the lemon juice over the chicken, then place the lemon halves and bay leaves inside the cavity. Using your fingers, gently lift the skin away from the breast meat on each side, to form 2 pockets.
3
Mix the butter, parsley, chives and garlic in a small bowl. Season to taste. Gently push the herb butter under the chicken skin. Tie the legs together with kitchen string. Cover loosely with foil.
4
Bake the chicken for 45 mins. Remove the foil. Baste chicken with the pan juices.
5
Arrange the vegetables in a second baking pan. Drizzle with oil and season to taste. Place in the oven.
6
Continue baking the chicken (with the vegetables), basting occasionally, for a further 40-45 mins, until the chicken is golden and the juices run clear when the thigh is pierced with a skewer. Turn the vegetables once.
7
Remove chicken from the oven and cover loosely with foil. Allow to rest for 10 mins. Serve the chicken with vegetables and gravy, if desired.

261

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 None whole chicken (about 4 lbs), rinsed and dried, 1 None lemon, halved, 2 None bay leaves, 4 tbsp (1/2 stick) butter, softened, and more.

Yes, Baked Chicken And Vegetables falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Chicken And Vegetables

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