Oven-baked lemon chicken with herbs and vegetables
Votes: 1
Time: 1 hour.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 500, total fat 22 G., saturated fats 6 G., proteins 47 G., carbohydrates 25 G., fiber 4 G., cholesterol 135 mg, sodium 670 mg, sugar 5 G.
Calories 500, total fat 22 G., saturated fats 6 G., proteins 47 G., carbohydrates 25 G., fiber 4 G., cholesterol 135 mg, sodium 670 mg, sugar 5 G.
Prepare a big and delicious Sunday dinner in just 40 minutes. The chicken is baked in the oven with a scattering of vegetables (new potatoes, carrots, red onion, and celery), and the finishing touches—freshly squeezed lemon juice and chopped parsley—make the whole dish incredibly flavorful and aromatic. This recipe uses only chicken breasts. They cook quickly, and three breasts make enough for four servings (you can add an extra breast for later use in other dishes). Start roasting the vegetables and add the chicken to the baking sheet in the middle; this will prevent the breasts from drying out and will turn out juicy and tender.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g small red potatoes, cut into 4 pieces
- 2 medium carrots, cut into 2.5cm pieces.
- 2 stalks celery, peeled and cut into 2.5cm pieces.
- 1 medium red onion, cut into 1cm wide wedges.
- 2 tsp olive oil
- 3 bone-in, skin-on chicken breasts (about 800g)
- 1 teaspoon poultry seasoning
- 1 lemon, cut in half
- 1/4 cup chopped fresh parsley
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Cooking the dish according to the recipe:
- Position a rack on the top shelf of the oven and preheat the oven to 230°C (430°F). On a rimmed baking sheet, combine the potatoes, carrots, celery, onion, 1 teaspoon olive oil, 1/2 teaspoon salt, and a pinch of freshly ground black pepper in a single layer. Bake until the vegetables are lightly browned and the potatoes are just beginning to soften, about 20 minutes, stirring once halfway through.
- Meanwhile, rub the chicken breast skin with the remaining 1 teaspoon of olive oil and sprinkle with poultry seasoning and 1/2 teaspoon of salt. Once the vegetables begin to soften, add the chicken breasts and roast until the skin is golden brown and the internal temperature reaches 165°F (74°C), 20 to 25 minutes.
- Remove the chicken breasts from the oven and let them rest for a few minutes. Toss the roasted vegetables with the juice of half a lemon and parsley. Remove the meat from the bones and shred. Divide the chicken and roasted vegetables among 4 plates. Cut the remaining lemon half into wedges and serve with the chicken and vegetables.
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