One-Pot Lemon Chicken
March 9, 2016
Article
I have to admit, I am usually not a fan of one-pot meals. Why? Because one component of the dish is usually compromised to cook everything for the same time at the same temperature. This is not the case here. You will probably want to bake some potatoes or cook some rice to go with it, but everything in this one pot comes out perfect!
The lemon really infused with the chicken and the vegetables while it cooks. It leaves a nice crispy, caramelized skin on the chicken as well. This is the perfect meal for a dreary day like today!
One-Pot Lemon Chicken
Ingredients
- 1 whole chicken, cut into 8 pieces
- 1/2 yellow onion, cut into large pieces
- 2 carrots, cut into 1" pieces
- 2 lemons, sliced
- 1/2 c olive oil
- 4 cloves garlic, chopped
- 1 T fresh rosemary
- 1 T fresh thyme
- 1 t crushed red pepper
- salt & pepper, to taste
Instructions
- Lightly oil the bottom of a dutch oven (or other oven-safe baking dish) and pre-heat the oven to 400F.
- Toss the carrots and onions with 2 T olive oil, season with salt and pepper, then add to the bottom of the dutch oven.
- Coat the chicken with the remaining olive oil, garlic, herbs, crushed red pepper, salt and pepper.
- Lay the pieces of chicken, skin side up, on the bed of carrots and onions.
- Top with slices of lemon.
- Bake at 400F until chicken is cooked through and crispy (about 45 minutes-1 hour).
- Optional: Squeeze extra lemon over chicken before serving.
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