halfbakedharvest4.2
Spring Skillet Roasted Lemon Chicken and Veggies
No standing at the stove stirring, minimal mess, and zero stress. Just what we all need on a Monday night!
👥 4 Servings⏱️ Prep & Cook: 1h⏳ Prep: 20 min🔥 Cook: 40 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●bowl
- ●oven
📝 Preparation Steps
1
1. Preheat the oven to 450 degrees F. 2. In a small bowl, combine the olive oil, thyme, ginger, paprika, cayenne, and a large pinch each of salt and pepper. 3. In a large 12-inch skillet, layer the lemon slices, onions, garlic, and potatoes. Drizzle lightly with olive oil and season with salt and pepper. Place the chicken, skin side down, over the potatoes and brush with half of the herb oil. Flip the chicken skin side up and coat in the remaining oil, being sure to cover the chicken completely. 4. Transfer to the oven and roast for ⏱️ 25-30 minutes. Pour the wine around the chicken. Add the asparagus and artichokes. Return the chicken to the oven and roast another ⏱️ 15-20 minutes or until the chicken is cooked through. Drizzle with lemon juice. Cut into pieces and serve. Enjoy!
garlic, smashed2 cloves
Nutrition Facts
calories
860 kcal
fat Content
45 g
serving Size
1 serving
fiber Content
6 g
sugar Content
4 g
sodium Content
248 mg
protein Content
39 g
cholesterol Content
142 mg
carbohydrate Content
32 g
saturated Fat Content
10 g
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