Hey everyone, it’s Brad, welcome to our recipe page. Today, we’re going to make a distinctive dish, lemon-n-garlic slow roasted chicken & vegetables. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Lemon-N-Garlic Slow Roasted Chicken & Vegetables is one of the most popular of current trending foods on earth. It is simple, it is fast, it tastes yummy. It is appreciated by millions daily. Lemon-N-Garlic Slow Roasted Chicken & Vegetables is something that I’ve loved my whole life. They are nice and they look wonderful.
To begin with this particular recipe, we have to prepare a few components. You can cook lemon-n-garlic slow roasted chicken & vegetables using 23 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to make Lemon-N-Garlic Slow Roasted Chicken & Vegetables:
- Take 10 - 12 chicken thighs , bone -in skin -on
- Make ready 2 garlic bulbs
- Prepare 2 lemons , cubed (with peel)
- Prepare 1/2 Cup olive oil
- Prepare 1 chicken bouillon cube
- Take 1 Tablespoon onion powder
- Get 1 Teaspoon paprika
- Take 1/2 Teaspoon cumin ground
- Prepare 1 Bunch parsley fresh , finely chopped
- Take 1/4 Teaspoon thyme dried
- Make ready 1/4 Teaspoon basil dried
- Take 1/2 Teaspoon oregano dried
- Make ready salt
- Get pepper
- Make ready 1 carrot , cubed
- Get 2 potatoes , cubed
- Take 1 white onion , large dice
- Prepare 12 - 14 white mushrooms (large), halved
- Take 4 zuchini , cubed
- Make ready salt
- Make ready pepper
- Take olive oil
- Take mixed dried herbs
Instructions to make Lemon-N-Garlic Slow Roasted Chicken & Vegetables:
- Clean the chicken thighs as best as you can, leaving the skin on.
- Mix the marinade ingredients in a small bowl (heat it if required) and rub it all over the chicken. let the chicken marinate for about 2 hours (or overnight if possible).
- Pre-heat the oven to 160 degrees C.
- In a baking tray, mix the cubed vegetables, lemon pieces and garlic cloves (leave the skin on the garlic cloves, just remove the thin papery bits).
- Add enough salt n pepper to season, and toss in whatever herbs you want to use (i usually go with rosemary and thyme). drizzle with olive oil and mix everything well.
- Spread the seasoned veggies evenly in the tray. place the marinated chicken pieces skin side up on top of the vegetables.
- Add a dash of water into the tray (this is to help steam formation) and cover it tightly with aluminum foil (make sure the edges are well sealed, we do not want the steam formed to escape).
- Place the tray in the oven and cook at 160 degrees for 2 hours.
- After 2 hours, remove the tray from the oven and set the oven temperature to 200 degrees C.
- Remove the aluminum foil cover (be SUPER careful with this, because steam will escape when you remove the foil) and discard.
- Place the tray back into the oven and let it bake uncovered for 30 minutes. at the end of this time, the chicken will be moist and tender, and the chicken skin will have become crisp and golden brown.
- Let the chicken rest for about 5 minutes before serving. since the dish contains potatoes you don't really need bread or any other accompaniment, except maybe for a salad. one-pot-wonder folks!!
So that is going to wrap this up for this exceptional food lemon-n-garlic slow roasted chicken & vegetables recipe. Thank you very much for your time. I am confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
