Try this Lemon and Herb Roast Chicken and Vegetables recipe, or contribute your own.
Suggest a better descriptionDirections
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.
Copyright 2013 Television Food Network, G.P. All rights reserved
Categories: Healthy DinnerHealthyRoasted ChickenChickenPoultryRoastingRoasted VegetableVegetableFruitLemon
More From: Healthy Weeknight Dinners
Advertisement
No claims, save money.
No home claims, earn cash back each year with Claim-Free Rewards.
Ad by Allstate
My Private Notes
Add a Note
Get an editor-picked recipe delivered to your inbox daily. Privacy Policy
Enter email address
Looking for Something Else?
Lemon and Herb Marinated Grilled Chicken Thighs
32
Lemon And Herb Roasted Chicken With Baby Potatoes
145
Skillet-Roasted Lemon Chicken
142
Lemon Chicken Breasts
797
Perfect Roast Chicken
1125
Tuscan Lemon Chicken
165
Stir-Fried Chicken and Vegetables
76
Lemon-Garlic Skillet Chicken and Potatoes
27
6 Reviews, 2 Comments
Anonymous550 days ago
Let me start by saying that this is my first time cooking any meal other than breakfast. I followed the recipe to the tee, well almost, forgot to put the carrots in after cutting them up. My family loved it. The only thing I will change is the cook time for the chicken, needs to be cooked just a little longer. Will definitely make this again.
+1
Comment
Anonymous842 days ago
I cooked this tonight . It was delicious . My modifications: I left off the carrots. I forgot poultry seasoning when I went shopping so I used Emeril's chick rub McCormick's garlic pepper grinder and kosher salt. I used boneless skin less chicken. The flavor profile was on point
+2
Comment
Sasha O.773 days ago
Next time I make this I'm going for boneless as well. It was a pain in the butt cutting the bones out!
+1
Comment
Mindy W.1016 days ago
This was excellent, with some modifications.
I replaced the celery (which we don't enjoy roasted) with sweet potatoes. I added a whole clove of garlic, peeled and sliced, and I used 4 TBSP of olive oil, 1 teaspoon of salt, 1/2 teaspoon of pepper, and a tsp of fresh thyme to liven up the veggies. Really good additions, and added some depth and more of a savory flavor to the recipe. That amount of olive oil is necessary with the high cooking temp and the duration of cooking.
For the chicken, I used boneless skinless, and after fork perforating, marinated them all day (I don't love skinless - but it's what I had, I wanted to put some fat back into them) (about 2TBSP of each olive oil and lemon, 1/2 tsp of salt and thyme, 1/4 teaspoon of pepper, onion powder and garlic powder) overnight. They were done in 20 minutes.
With my minor changes, we'll be enjoying this over and over. I can see me adding quartered artichokes, broccoli and/or cauliflower florets, brussels sprouts, eggplant and mushrooms to this and ditching the chicken all together for our Meatless Monday nights. Everyone gobbled up the roasted veggies. They were definitely the stars of the show.
+1
Comment
Guest2013 days ago
I tried making this recipe last night and it came out to die for. It wasn't all of the vegetables that it said here but still following basically the same steps. On the potatoes however, I put a small amount of red pepper flakes to give it a little kick to it and it really did work out well. The chicken came out moist and full of flavor. It's def a must try!
+1
Comment
nlr822017 days ago
This recipe was really quite good. The chicken was very moist, tender, and flavorful, and I loved the addition of the lemon juice to the veggies. I did need a little more than the noted time in order for the chicken to fully cook. After reading rodeodrshopper's review, I decided to put parchment paper down before cooking, so there was no sticking at all. The veggies came out really well, especially the potatoes, which were just the right amount of crispy on the outside, soft on the inside.
+2
Comment
Karen C.2019 days ago
The chicken was really moist, BUT... I had to add more than the stated olive oil because my veggies kept sticking to the pan. I think I will add squash, next time I do this, as well.
+1
Comment
Teresa Sparks459 days ago
Also, use a sheet of parchment or foil misted with cooking spray. That should work very well.
+1
Comment
Terms AdChoices Privacy Newsroom
© 2019 Television Food Network, G.P. All rights reserved.
Top
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 (479g) | ||
Recipe Makes: 1 | ||
|
||
Calories: 30 | ||
Calories from Fat: 22 (73%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 2.5g | 3 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 1.7g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 2334.4mg | 80 % | |
Potassium 95mg | 2 % | |
Total Carbohydrate 1.9g | 1 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 1.3g | ||
Protein 0.6g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 30
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.