Home Food & Drink Lemon Chicken & Veggie Bake By Erin LemJuly 17, 2015 Search more like this ready-to-golemonchickenzestblack-pepperbroilolive-oilpepperchoppedseasongarlicsaltsqueezebaking-dish Read next Food & Drink The Best Organic Clothes for Babies & Toddlers Food & Drink 45 Pumpkin Carving Designs That’ll Wow the Neighborhood Food & Drink Target’s Best Holiday Deals Start Sooner Than You Think Food & Drink This Larger Than Life Mister Rogers Monument is Exactly What the World Needs Food & Drink Want a Free Donut on Halloween? Here’s How to Get One from Krispy Kreme Ready to go back to the basics? Forget the complicated, multi-pot and pan recipes and opt for this easy dish from food blogger Chelsea of A Duck’s Oven. Simply pile your veggies and potatoes into a baking dish and place the chicken on top. This one dish meal is simple to make, easy to clean-up and you can even prep it all the night before. Ingredients: Veggies: 2 large russet potatoes, chopped into ¾ × ¾ inch pieces 1 medium yellow onion, roughly chopped 1 small head of broccoli, chopped into florets 1 small head of cauliflower, chopped into florets 1 lemon 1 tbsp olive oil 1 tsp minced garlic 1 tsp salt ½ tsp black pepper 1 tsp lemon pepper 1 tsp Italian seasoning Chicken: 4 bone in, skin on chicken thighs 4 drumsticks 1 tbsp olive oil 1 tsp minced garlic 1 tsp salt ½ tsp black pepper 1 tsp lemon pepper 1 tsp Italian seasoning Method: 1. Preheat oven to 400 degrees. 2. Zest the lemon completely, making sure to not zest the white part of the lemon. Slice the lemon into 8 wedges. 3. Add the potatoes, onion, broccoli, and cauliflower to a 9×13 inch glass baking dish. Season with olive oil, minced garlic, salt, black pepper, lemon pepper, and Italian seasoning. Squeeze three of the lemon wedges over the veggies and sprinkle with a quarter of the lemon zest. Toss to coat. 4. Season the chicken pieces with olive oil, minced garlic, salt, black pepper, lemon pepper, and Italian seasoning. Arrange on top of the veggies. Squeeze three more lemon wedges and sprinkle half the remaining zest over the chicken. 5. Bake in preheated oven for 45 minutes. Set oven to broil and broil for 3-5 minutes, or until chicken skin is golden brown. Remove from oven, flip chicken, and broil for another 3-5 minutes until skin on other side is golden brown. 6. Remove from oven and squeeze remaining lemon wedges and sprinkle remaining zest over the chicken and veggies. Let the chicken rest for five minutes before serving. Will you make this dish? Tell us your thoughts in the comments below! This recipe comes to us from Chelsea of The Duck’s Oven. Visit Chelsea’s blog for more amazing recipes with a focus on hearty, comforting meals.
