Baked Lemon Chicken & Roasted Veggies

1. 1

   Put strainer over large mixing bowl and juice 3 large lemons.

2. 2

   Add Tbsp.

3. 3

   lemon olive oil, 2 Tbsp rosemary, 1 Tbsp thyme, 1 tsp oregano, 1 tsp poultry seasoning, salt & pepper (tsp each) or to taste.

4. 4

   Soak greenbeans, potatoes,carrots,and onions in juice mixture, then transfer to large baking pan.

5. 5

   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.

6. 6

   Stir.

7. 7

   Rinse chicken quarters, then soak in juice mixture.

8. 8

   Fill the skin pocket as much as possible, then put atop the bean/carrot/potatoes.

9. 9

   Place 3 tsp.

10. 10

    butter under the skin of each chicken.

11. 11

    Zest 1 lemon and sprinkle over veggies and chicken, then slice 1 lemon and put a slice on each chicken quarter.

12. 12

    Put foil covered chicken in oven @375 degrees for 1 to 1 1/2 hours.

13. 13

    Remove from oven, drain excess chicken fat/juice.

14. 14

    Put back in oven without foil for 30-45 min @ 425F to crisp skin.

15. 15

    Check every 15 min.

16. 16

    for the last part.

17. 17

    Check internal temperature to make sure fully cooked.

18. 18

    Insert thermometer near thigh/leg joint.

19. 19

    Don't hit bone, you want no less than 165F.

20. 20

    Enjoy!

21. 21

    Let me know how you like it!

* Per serving · 4 servings · Values may vary.