Lemon Herb Roasted Chicken

If you’re looking for a hearty, flavorful meal that’s as easy to prepare as it is delicious, this Lemon Herb Roasted Chicken recipe is a must-try! Packed with juicy chicken quarters, vibrant vegetables, and a zesty marinade, this dish is perfect for a cozy family dinner or an impressive meal to share with friends. Let’s dive into the details so you can recreate this savory masterpiece.

Ingredients

For the Chicken and Veggies:

• 3 Bone-in, Skin-on Chicken Quarters
• 5 Yellow Potatoes, quartered
• 6 Jumbo Asparagus, quartered
• 2 tbsp. Olive Oil
• 1 tbsp. Butter
• 1/2 Lemon, sliced
• Chopped Parsley (for garnish)

For the Marinade:

• 2 tbsp. Olive Oil
• 1/2 cup Chicken Broth
• 1 Lemon, juiced
• 3 tbsp. Garlic, minced
• 1 tsp. Dried Oregano
• 2 tsp. Italian Seasoning
• 1 tsp. Complete Seasoning
• 1/4 tsp. Pepper
• 1/8 tsp. Smoked Paprika (optional)

For the Veggie Seasoning:

• 1 tsp. Salt
• 1 tsp. Complete seasoning
• 1 tsp. Onion Powder

Instructions

1. Prepare the Marinade: In a medium-sized bowl, whisk together the olive oil, chicken broth, lemon juice, minced garlic, dried oregano, Italian seasoning, Complete Seasoning, pepper, and smoked paprika (if using). Set aside.
2. Marinate the Chicken: Place the chicken quarters in a large resealable bag or a shallow dish. Pour the marinade over the chicken, ensuring each piece is well coated. Cover and refrigerate for at least 1 hour, or overnight for maximum flavor.
3. Season the Vegetables: In a large mixing bowl, toss the quartered potatoes and asparagus with olive oil, salt, Complete seasoning, and onion powder. Set aside.
4. Preheat the Oven: Preheat your oven to 400°F (200°C). Lightly grease a large baking dish or sheet pan.
5. Assemble the Dish: Arrange the marinated chicken quarters in the baking dish, skin-side up. Scatter the seasoned vegetables around the chicken. Place lemon slices on top of the chicken and dot each piece with a small amount of butter.
6. Roast to Perfection: Bake the chicken and vegetables for 40-50 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender. If desired, broil for an additional 3-5 minutes to achieve crispy, golden-brown skin.
7. Garnish and Serve: Remove from the oven and let rest for 5 minutes. Sprinkle chopped parsley over the top before serving.

Why You’ll Love This Recipe

• Balanced Flavors: The tanginess of the lemon pairs beautifully with the aromatic herbs and spices, creating a perfectly balanced dish.
• One-Pan Wonder: With the chicken and veggies roasting together, cleanup is a breeze.
• Customizable: Swap out the potatoes for sweet potatoes or the asparagus for green beans to suit your preferences.

Tips and Variations

• Add More Veggies: Try adding carrots, zucchini, or Brussels sprouts for more variety.
• Crispier Skin: Pat the chicken dry before marinating and broil at the end for extra crispy skin.
• Make It Spicy: Add a pinch of red pepper flakes to the marinade for a subtle kick.
• Use Fresh Herbs: Fresh rosemary or thyme can elevate the dish with an earthy aroma.
• Dairy-Free Option: Substitute the butter with a dairy-free alternative or omit it altogether.

Leftovers and Storage

• Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
• Freezing: Place cooled chicken and veggies in a freezer-safe container or bag. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
• Reheating: Warm leftovers in the oven at 350°F (175°C) for 10-15 minutes, or until heated through. For quicker reheating, use the microwave, though the skin may lose its crispness.

Serving Suggestions

This Lemon Herb Roasted Chicken pairs wonderfully with a simple side salad or a warm loaf of crusty bread to soak up the flavorful juices. For a lighter option, serve alongside a quinoa or couscous salad.

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