Roasted Lemon Chicken
Whenever we can, we love to share recipes that are not only delicious, but simple and easy to prepare. In this recipe, you not only have really excellent roast chicken but you also have fingerling potatoes, carrots and green beans that pick up great flavors from cooking along with the chicken in the same pan. A great meal with easy prep, easy cleanup, and sure-fire flavor. That’s a win-win.
As always, from our table to yours... #SpiceConfidently #EssenceOfFlavor #ChemistryInTheKitchen #CasaMSpice
— Mike Hernandez
For the Chicken
- 2 chicken leg quarters or a full small chicken w/ spine cut out
- Sea salt to taste
- Black pepper to taste
- 5 Tablespoons olive oil, separated
- 3 Tablespoons Casa M Spice Co® Free Range®
- 1 Tablespoon Casa M Spice Co® Chain Reaction®
- ¾ cups warm water
For the Vegetables
- ½ pound fingerling potatoes, quartered
- ¼ cup green beans
- 1 carrot, peeled and chopped
- 1 lemon, sliced, seeds removed
- 1 yellow onion, sliced
- 4 garlic cloves, sliced
A great meal with easy prep, easy cleanup, and sure-fire flavor. That’s a win-win.- Mike Hernandez
LET’S GET COOKING
Preheat oven to 425ºF degrees.
Insert one lemon slice under the skin of each leg quarter.
Pour 4 tbs olive oil into an oven proof skillet. Add potatoes, green beans, carrots, onion, garlic and left-over lemon slices and stir to evenly coat with the oil.
Coat the chicken using remaining tablespoon of olive oil. Arrange the chicken over the veggies in the skillet, then season with salt, pepper, Free Range®, and Chain Reaction®.
Bake for 30 minutes.
Add warm water around the edge of the skillet. Do not disrupt the chicken.
Bake for another 30 minutes or until chicken is cooked through and reaches an internal temperature of 165ºF degrees.