Roast Chicken Dinner Recipe

Name: Roast Chicken Dinner
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (3- to 3 1/2-lb) chicken, quartered (see cooks' note, below) and wing tips discarded; 2 tablespoons olive oil; 2 1/4 teaspoons salt; 1 3/4 teaspoons black pepper; 1 lb boiling potatoes, cut into 1-inch wedges; 2 zucchini (1 lb total), quartered lengthwise, then cut crosswise into 2 1/2- to 3-inch lengths; 1 medium onion, halved lengthwise, then cut crosswise into 1/4-inch-thick slices; 1/2 cup reduced-sodium chicken broth; 1 tablespoon fresh lemon juice; Garnish: lemon wedges; a large roasting pan (17 by 12 inches)

Servings: persons

1 (3- to 3 1/2-lb) chicken, quartered (see cooks' note, below) and wing tips discarded
2 tablespoons olive oil
2 1/4 teaspoons salt
1 3/4 teaspoons black pepper
1 lb boiling potatoes, cut into 1-inch wedges
2 zucchini (1 lb total), quartered lengthwise, then cut crosswise into 2 1/2- to 3-inch lengths
1 medium onion, halved lengthwise, then cut crosswise into 1/4-inch-thick slices
1/2 cup reduced-sodium chicken broth
1 tablespoon fresh lemon juice
Garnish: lemon wedges
a large roasting pan (17 by 12 inches)

1
Put oven rack in upper third of oven and preheat oven to 500u00b0F.
2
Pat chicken dry, then toss with 1 tablespoon oil, 1 1/4 teaspoons salt, and 1 teaspoon pepper in a bowl. Arrange chicken, skin sides up, without pieces touching, in roasting pan, leaving a 2-inch border around edges of pan.
3
Toss potatoes, zucchini, and onion with remaining tablespoon oil, remaining teaspoon salt, and remaining 3/4 teaspoon pepper in same bowl, then spread in 1 layer around chicken, arranging zucchini skin sides up. Stir together broth and lemon juice and pour into pan around chicken and vegetables.
4
Roast, uncovered, until chicken is pale golden and cooked through, about 30 minutes.
5
Remove pan from oven and preheat broiler. Broil chicken and vegetables 3 inches from heat until chicken is golden brown, about 6 minutes. Serve chicken and vegetables with pan juices.

263

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 (3- to 3 1/2-lb) chicken, quartered (see cooks' note, below) and wing tips discarded, 2 tablespoons olive oil, 2 1/4 teaspoons salt, 1 3/4 teaspoons black pepper, and more.

Yes, Roast Chicken Dinner 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.

Roast Chicken Dinner

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