Lemon and Herb Roast Chicken and Vegetables Recipe

Name: Lemon and Herb Roast Chicken and Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound small red-skinned potatoes, quartered; 2 medium carrots, cut into 1-inch pieces; 2 stalks celery, peeled and cut into 1-inch pieces; 1 medium red onion, cut into 1/2-inch wedges; 2 teaspoons olive oil; Kosher salt and freshly ground black pepper; 3 bone-in, skin-on chicken breasts (about 1 3/4 pounds); 1 teaspoon poultry seasoning; 1 lemon, halved; 1/4 cup chopped fresh parsley

Servings: persons

1 pound small red-skinned potatoes, quartered
2 medium carrots, cut into 1-inch pieces
2 stalks celery, peeled and cut into 1-inch pieces
1 medium red onion, cut into 1/2-inch wedges
2 teaspoons olive oil
Kosher salt and freshly ground black pepper
3 bone-in, skin-on chicken breasts (about 1 3/4 pounds)
1 teaspoon poultry seasoning
1 lemon, halved
1/4 cup chopped fresh parsley

1
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.
2
Roast until the vegetables brown slightly and the potatoes just begin to soften, about 20 minutes, tossing halfway through.
3
Meanwhile, rub the chicken breast skin with the remaining 1 teaspoon oil and sprinkle with the poultry seasoning and 1/2 teaspoon salt.
4
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.
5
Remove the chicken breasts and let them rest for a few minutes.
6
Toss the roasted vegetables with juice from 1 of the lemon halves and the parsley.
7
Cut the bones from the chicken breasts and slice the meat.
8
Divide the chicken and roasted vegetables among 4 plates.
9
Cut the remaining lemon half into wedges and serve alongside.

278

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 10 ingredients. The key ingredients include: 1 pound small red-skinned potatoes, quartered, 2 medium carrots, cut into 1-inch pieces, 2 stalks celery, peeled and cut into 1-inch pieces, 1 medium red onion, cut into 1/2-inch wedges, and more.

Yes, Lemon and Herb Roast 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.

Lemon and Herb Roast Chicken and Vegetables

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