Spring Skillet Roasted Lemon Chicken and Veggies
Ingredients
The chicken and marinade
-
¼
cup
extra virgin olive oil
-
1
tablespoon
chopped fresh thyme
-
1
inch
fresh ginger, grated
-
1
tablespoon
smoked paprika
-
1-2
teaspoons
cayenne pepper
-
to taste
kosher salt and pepper
-
1
(3 ½ to 4) pound
whole chicken, backbone removed and butterflied
The vegetables and garnish
-
2
lemons, 1 sliced and 1 for juicing
-
1
yellow onion, sliced
-
2
cloves
garlic, smashed
-
1
pound
mixed baby spring potatoes, halved if large
-
½
cup
dry white wine
-
1
bunch
asparagus, ends trimmed
-
½
cup
marinated artichokes
Instructions
- Preheat the oven to 450°F.
- Combine olive oil, thyme, ginger, paprika, cayenne, salt, and pepper in a small bowl.
- Layer lemon slices, onions, garlic, and potatoes in a large skillet, drizzle with olive oil, and season.
- Place the chicken skin side down over the vegetables, brush with half of the herb oil, then flip and coat with remaining oil.
- Roast in the oven for 25-30 minutes, then pour wine around the chicken and add asparagus and artichokes.
- Return to the oven and roast for another 15-20 minutes until the chicken is cooked through.
- Drizzle with lemon juice, cut into pieces, and serve.
Nutrition Facts (estimated)
Servings
4
Calories
860
Total fat
50g
Total carbohydrates
40g
Total protein
60g
Sodium
500mg
Cholesterol
150mg
You might also like