An easy, foolproof way to cook chicken and veggies in one simple, delicious dish.
Sometimes you need a go-to meal that is easy, reasonably healthy, and always good. This is my go-to meal, particularly during the winter. It's not just good, it's really good - and very, very easy.
It's also a great weekday meal because it's inexpensive, hard to screw up, and can provide a lot of leftovers for future meals. From Good Housekeeping.
TOTAL TIME: 50 min
- Prep: 20 min
- Cook: 30 min
YIELD: 8 servings
Preheat the oven to 475°F.
Cut your vegetables (optional) while the oven is heating. Peppers, onions, zucchini cook faster than carrots, so use thicker cuts for the faster cooking vegetables so they all cook about right. Peppers should have the white inner membranes and seeds removed. Note: Good Housekeeping suggests carrots and fennel bulbs.
Toss the vegetables with olive oil and 1/2 teaspoon of salt.
Line a roasting pan with aluminum foil and add the vegetables.
Arrange the chicken on top of the vegetables.
Sprinkle the chicken with rosemary, and add salt and pepper as desired.
Grate the lemon peels over the chicken, then squeeze the lemons over everything. Slice the lemons and place the slices on top.
Roast until chicken is cooked (165 for white meat, 175 for dark meat), about 30 minutes. I suggest using a probe such as the ThermoWorks ChefAlarm. Alternately, you can use an instant-read thermometer to check final temperature.
- 8 pieces of chicken (drumsticks and/or thighs)
- 2 tablespoons dried rosemary
- 2 Lemons
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- Vegetables (optional), such as:
- Red Peppers