Lemon Garlic Chicken with Caramelized Roasted Veggies

Serves

2

Total Time

1 hr 15 min

Difficulty

Medium

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Roasted lemon garlic chicken with caramelized roasted veggies.

Recipe-

Summary

maybe i was just a weird kid, but when i was little, i always fantasized about growing up, buying my own home, and making meals like this roasted chicken, filling the house with the scent of lemon and garlic. now that i’m all grown-up, i get to live out my childhood dreams and make this dish as often as i want! you can’t go wrong with juicy bone-in chicken, hearty roasted veggies, bright citrus, and fresh chopped thyme.

Ingredients

  • 2 chicken thighs
  • 2 chicken drumsticks
  • 1 whole head garlic
  • 1 lemon
  • 2 tbsp. butter
  • ½ yellow onion
  • 1 lb. fingerling potatoes
  • 4 stalks celery
  • 1 cup baby carrots
  • 1 tbsp. fresh chopped thyme
  • 2 tsp. avocado oil
  • 1 packet chicken bouillon
  • dash of salt + pepper
  • 2 tsp. onion powder
  • 2 tsp. garlic powder
  • 1 tsp. dried parsley
  • 1 tsp. paprika
  • ¾ cup chicken broth

Instructions

  1. preheat oven to 375°F.
  2. prepare veggies by halving the baby carrots lengthwise. roughly chop celery and onions. slice lemon and garlic into halves. set aside.
  3. using a paper towel, pat chicken thighs and drumsticks until dry. in a large grill pan over medium heat, add 1 tsp. avocado oil and place chicken skin-side-down into the pan. season with salt, pepper, onion powder, parsley, paprika, and garlic powder.
  4. while the chicken cooks, add lemon and garlic halves to the pan and heat 6-7 minutes until fragrant.
  5. flip the chicken and season the other side. remove lemon and garlic from the pan. cook chicken for an additional 5-7 minutes, then remove from pan and set aside.
  6. add fingerling potatoes and another teaspoon of avocado oil to the pan. grill 7-8 minutes, flip, and repeat until browned and slightly crispy.
  7. in a separate skillet, melt butter and begin sautéing onions. after 5-7 minutes, once onions are beginning to caramelize, add carrots and celery. sauté for an additional 5 minutes. sprinkle bouillon over veggies and add chicken broth.
  8. transfer veggies and broth to a large casserole dish. add garlic and lemons. nestle in the chicken and top with a squeeze of lemon and sprinkle of fresh thyme.
  9. place chicken in the preheated oven and bake for 60 minutes, or until potatoes are fork tender and chicken reaches an internal temperature of 165°F.