Roast Chicken Dinner
Serves: 4
Halle Leffler
1 January 1970
Based on User reviews:
48
Spice
50
Sweetness
51
Sourness
38
mins
Prep time (avg)
5
Difficulty
Ingredients:
Directions:
1
Put oven rack in upper third of oven and preheat oven to 500°F
2
Pat chicken dry, then toss with 1 tablespoon oil, 1 1/4 teaspoons salt, and 1 teaspoon pepper in a bowl
3
Arrange chicken, skin sides up, without pieces touching, in roasting pan, leaving a 2-inch border around edges of pan
4
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
5
Stir together broth and lemon juice and pour into pan around chicken and vegetables
6
Roast, uncovered, until chicken is pale golden and cooked through, about 30 minutes
7
Remove pan from oven and preheat broiler
8
Broil chicken and vegetables 3 inches from heat until chicken is golden brown, about 6 minutes
9
Serve chicken and vegetables with pan juices
10
Put oven rack in upper third of oven and preheat oven to 500°F
11
Pat chicken dry, then toss with 1 tablespoon oil, 1 1/4 teaspoons salt, and 1 teaspoon pepper in a bowl
12
Arrange chicken, skin sides up, without pieces touching, in roasting pan, leaving a 2-inch border around edges of pan
13
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
14
Stir together broth and lemon juice and pour into pan around chicken and vegetables
15
Roast, uncovered, until chicken is pale golden and cooked through, about 30 minutes
16
Remove pan from oven and preheat broiler
17
Broil chicken and vegetables 3 inches from heat until chicken is golden brown, about 6 minutes
18
Serve chicken and vegetables with pan juices