Lemon And Herb Roast Chicken And Vegetables
Serves: 2
Mckayla Mann
1 January 1970
Based on User reviews:
58
Spice
60
Sweetness
37
Sourness
37
mins
Prep time (avg)
6.1
Difficulty
Ingredients:
2 medium
Carrot (cut into 1-inch pieces)1 medium
Red Onion (cut into 1/2-inch wedges)2 tsps
Olive Oil1 tsp
Poultry Seasoning1 cup
Parsley (chopped fresh)Directions:
1
Adjust the oven rack to the top position and preheat to 450 degrees F
2
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
3
Roast until the vegetables brown slightly and the potatoes just begin to soften, about 20 minutes, tossing halfway through
4
Meanwhile, rub the chicken breast skin with the remaining 1 teaspoon oil and sprinkle with the poultry seasoning and 1/2 teaspoon salt
5
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
6
Remove the chicken breasts and let them rest for a few minutes
7
Toss the roasted vegetables with juice from 1 of the lemon halves and the parsley
8
Cut the bones from the chicken breasts and slice the meat
9
Divide the chicken and roasted vegetables among 4 plates
10
Cut the remaining lemon half into wedges and serve alongside