Roast Chicken Dinner
A classic roasted chicken dinner with tender quartered chicken, crispy potatoes, and seasonal vegetables cooked to perfection in a lemony chicken broth. Perfect for a hearty family meal.
Ingredients
- •1 whole chicken, quartered
- •2¼ teaspoons salt
- •1¾ teaspoons black pepper
- •1 lb boiling potatoes
- •2 whole zucchini
- •1 medium onion
- •½ cup reduced-sodium chicken broth
- •1 tablespoon fresh lemon juice
- •1 serving lemon wedges
- •1 piece large roasting pan
Cooking Instructions
- 1.
Put oven rack in upper third of oven and preheat oven to 500°F.
10 min
- 2.
Pat chicken dry, then toss with 1 tablespoon oil, 1 1/4 teaspoons salt, and 1 teaspoon pepper in a bowl. Arrange chicken, skin sides up, without pieces touching, in roasting pan, leaving a 2-inch border around edges of pan.
5 min
- 3.
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. Stir together broth and lemon juice and pour into pan around chicken and vegetables.
10 min
- 4.
Roast, uncovered, until chicken is pale golden and cooked through, about 30 minutes.
30 min
- 5.
Remove pan from oven and preheat broiler. Broil chicken and vegetables 3 inches from heat until chicken is golden brown, about 6 minutes. Serve chicken and vegetables with pan juices.
6 min
