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Spring Vegetable Lemon Chicken
Prep Time 25 minutes
Cook Time 1 hour 10 minutes
Marinate Time: 30 minutes
Servings 8
Ingredients
Marinade:
- 1/4 cup extra virgin olive oil
- 1/2 cup white wine vinegar
- 1/4 cup freshly squeezed lemon juice
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- kosher or lemon salt and freshly ground pepper
The Rest:
- 8-10 chicken parts
- 1.5 lbs small red potatoes
- 2 red onions
- 1 lb fresh green beans
- 1 lb fresh baby asparagus trimmed and cut into pieces
- 8 oz sugar snap peas
- 2 cups frozen green peas
- 6 scallions
- 2 lemons
- 8 sprigs thyme
- Extra virgin olive oil or lemon olive oil.
Instructions
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Place the chicken pieces in a large bowl.
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Whisk together the marinade ingredients.
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Season with salt & pepper to taste.
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Toss the chicken pieces with the marinade.
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Cover the bowl with plastic cling film and chill for at least 1/2 hour.
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Boil the potatoes until tender in salted water.
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Drain and set aside.
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Preheat the oven to 350F.
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Line a large baking sheet with parchment paper.
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Peel and slice the onions into rings.
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Spread the potatoes out on the baking sheet.
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spread the onion rings out on top.
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Distribute the green beans, asparagus, sugar snap peas, and peas over the top.
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Tuck the scallion stalks around the tray.
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Slice the lemons into rings and lay them over the top.
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Put the oil in a spray bottle and spray everything tossing a little to coat everything.
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Remove the chicken from the marinade and distribute the pieces over the top of the vegetables.
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Place the thyme sprigs around the tray.
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Season with kosher or lemon salt and freshly ground pepper.
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Bake for 50 minutes.
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Remove from oven and serve right from the tray.