Easy Lemon Chicken and Vegetables Recipe is the Delicious Dinner You’ll Put on Repeat

Name: Easy Lemon Chicken and Vegetables Recipe is the Delicious Dinner You’ll Put on Repeat
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Yield: 6 servings
Ingredients: 4 lbs. bone-in chicken pieces; 1 tsp. salt; 1/4 tsp. + 1/8 tsp. pepper; 1 1/2 lbs. small Yukon gold potatoes, sliced; 2 leeks, white and light green parts only, halved lengthwise, sliced; 1 Tbs. olive oil; 4 sprigs rosemary; 1 red pepper, sliced; 1 cup cherry tomatoes, halved; 1 lemon, halved

Bursting with fresh, bright flavor, this supper sensation preps in just 20 minutes

By Pam O'Brien

Comments

Roast chicken is one of my dinner favorites. But sometimes, rather than cooking up a whole chicken, I like to roast chicken pieces for an easy and satisfying weeknight meal. This lemon chicken and vegetables recipe is my new supper go-to. It preps up fast and easy — just 20 minutes and it’s ready to go into the oven. There, it roasts with a medley of veggies and potatoes tossed with olive oil. The succulent juices of the tender chicken infuse the veggies with deep flavor. Yum — the combination is so good! But even better, we finish this dish with a generous amount of lemon to give it a zest and brightness that’s irresistible.

This delicious dish cooks in one pan, so clean-up couldn’t be quicker. Watch our video to see this tasty, easy-to-make dish come together, then give it a try the next time you’re wondering what to make for dinner. You’ll be hooked — we guarantee!

Yields

6 servings

Total Time

1 hr, 15 min

Prep Time

20 min

Cook Time

55 min

Ingredients

4 lbs. bone-in chicken pieces
1 tsp. salt
1/4 tsp. + 1/8 tsp. pepper
1 1/2 lbs. small Yukon gold potatoes, sliced
2 leeks, white and light green parts only, halved lengthwise, sliced
1 Tbs. olive oil
4 sprigs rosemary
1 red pepper, sliced
1 cup cherry tomatoes, halved
1 lemon, halved

Instructions

Heat oven to 425°F. Coat large roasting pan with cooking spray. Sprinkle chicken with 3/4 tsp. salt and 1/4 tsp. pepper; transfer to roasting pan. In bowl, combine potatoes, leeks, oil, remaining 1/4 tsp. salt and 1/8 tsp. pepper. Arrange around chicken; add rosemary. Roast until browned and no longer pink near bone, about 55 min., adding pepper and tomatoes during last 15 min. of cooking time. Squeeze lemon on top.

Nutrition

Calories: 540 kcal
Fat: 27 gram
Saturated Fat: 7 gram
Protein: 47 gram
Carbohydrate: 29 gram
Fiber: 4 gram
Cholesterol: 200 mg
Sugar: 4 gram
Sodium: 190 mg

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