Roasted Chicken with Lemons and Veggies

Roasted Chicken with Lemons and VeggiesRoasted Chicken with Lemons and Veggies


1 lb potatoes, cut into wedges
3 carrots, peeled and roughly chopped
6 – 10 garlic cloves, peeled and crushed
2 onions, roughly chopped
3 celery stalks, roughly chopped
2 Tbsp olive oil, separated
salt and pepper
3 lbs chicken, cut into pieces
3 lemons, sliced
5 – 6 sprigs fresh thyme


Preheat the oven to 425 F.

In a large bowl, toss together the potatoes, carrots, garlic cloves,
onions and celery in 1 Tbsp of the olive oil, generously adding salt and pepper.

Place the vegetables with some lemon slices on top of them in the bottom of a 9″ x 13″ baking dish,
and nestle the chicken pieces (skin side up) on top.

Drizzle the remaining Tbsp of olive oil over the chicken pieces, add some salt and pepper, and rub it in well.

Lay the fresh thyme sprigs over the chicken, then arrange the remaining lemon slices around,
and bake for about 45 – 60 minutes, or until the chicken is cooked through.

Remove the chicken to a platter, cover with a foil tent.
Turn your broiler on and return the vegetables to the the oven, close to the top,
and allow to roast and brown for about 5 – 10 minutes, keeping a close eye on them so they don’t burn.

Serve the chicken over the vegetables, and spoon some of the collected sauce in the bottom of the pan over the top.

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