Roasted Lemon-Garlic Chicken with Veggies

Talk about simple, delicious, and yet another great way to use up veggies in your fridge or garden.  This was a well-rounded, light-tasting dinner that required little work on my part.  In fact, I just finished making 48 more servings for my freezer club this afternoon.

Cooking Notes:

  • Try to dice/slice all veggies about the same size.  You’ll want fairly large diced pieces.
  • Use whatever combination of vegetables you’d like.  These were what I had on hand.  Zucchini or squash might be good.  Original recipe only called for red potatoes and green beans.

Roasted Lemon-Garlic Chicken with Veggies

Serves: 4

6 tablespoons olive oil
1 lemon, juiced
4 cloves garlic, minced
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon dried parsley, crushed in your palm
1/2 pound trimmed green beans
2 medium red potatoes, diced
1/2 sweet potato, diced
2 large carrots, slices
10 baby yellow carrot, cut in half
1.5 lb chicken breasts (about 2 1/2 chicken breasts)

1. In a large bowl, combine the oil, lemon juice, garlic, salt, pepper, and parsley.  Add the green beans and other veggies to marinade and toss to coat. Using a slotted spoon (or your hands), remove and place on bottom of an 8×8 or 9×9 baking dish.  Cover and put in fridge until chicken is done marinating (see next step).

2. Pour remaining marinade in a ziplock bag with chicken.  Seal and shake bag to coat chicken pieces.  Place in a bowl in the fridge to marinate (anywhere from 15 minutes to several hours).

3. Preheat oven to 425 degrees (update: originally this recipe called for 450 degrees, but I lowered it after another test) when chicken is close to being done marinading.

4. Place the chicken on top of the veggies in the baking dish.  Pour any of the remaining olive-oil mixture over the chicken.

5. Roast for 30-40 minutes uncovered (until chicken is no long pink).  Note:  You may have to remove the chicken from the dish or skillet and place the veggies back in oven for 5-10 minutes more or until the potatoes are tender.  Serve warm.

Freezer Meal Directions: Place vegetables, chicken, and marinade in a freezer bag and freeze. When ready to cook, thaw in the fridge overnight, pour into casserole dish, and bake according to directions.

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Comments

  1. Angela says

    This looks yummy! How much juice do you get from one lemon? I am kind of lazy about that stuff and usually have the little bottle of lemon juice on hand, but I have no idea how much to use.

  2. Rachel says

    Hi Angela,

    I would say I get 2 T per lemon, if it's a juicy one. Hope that helps!

  3. Eleanor says

    I’m just getting started freezing meals ahead of time and I still haven’t quiet gotten the hang of it. What would be the best way to prepare this dish if I wanted to freeze it for later?

    • Rachel says

      Great question, Eleanor! I would freeze after completing step two. Then, thaw completely and bake as directed. Happy cooking!

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  6. Alllisa says

    If you freeze it will the potatoes turn brown?

    • Rachel says

      If they are in a sauce (especially this one with lemon in it), it will not. In my experience, this is best fresh but frozen is a nice second best.

  7. Jeanne Crocker says

    Another question about freezing! After marinating the vegetables in step 1, and marinating the chicken in step 2, do you just combine everything (including the used marinade) into a ziplock freezer bag or dish? And stick in fridge?

    • Rachel says

      Yes, you can just combine it all in a freezer bag and freeze before cooking. When ready to use, thaw in the fridge and toss it in the pan and bake.

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