Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, lemon-n-garlic slow roasted chicken & vegetables. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.
Lemon-N-Garlic Slow Roasted Chicken & Vegetables is one of the most favored of current trending meals on earth. It is easy, it is quick, it tastes yummy. It is appreciated by millions every day. Lemon-N-Garlic Slow Roasted Chicken & Vegetables is something that I’ve loved my whole life. They’re fine and they look wonderful.
To get started with this particular recipe, we must prepare a few components. You can have lemon-n-garlic slow roasted chicken & vegetables using 23 ingredients and 12 steps. Here is how you cook that.
The ingredients needed to make Lemon-N-Garlic Slow Roasted Chicken & Vegetables:
- Prepare 10 - 12 chicken thighs , bone -in skin -on
- Get 2 garlic bulbs
- Take 2 lemons , cubed (with peel)
- Get 1/2 Cup olive oil
- Take 1 chicken bouillon cube
- Prepare 1 Tablespoon onion powder
- Take 1 Teaspoon paprika
- Make ready 1/2 Teaspoon cumin ground
- Take 1 Bunch parsley fresh , finely chopped
- Get 1/4 Teaspoon thyme dried
- Make ready 1/4 Teaspoon basil dried
- Make ready 1/2 Teaspoon oregano dried
- Make ready salt
- Prepare pepper
- Make ready 1 carrot , cubed
- Prepare 2 potatoes , cubed
- Take 1 white onion , large dice
- Prepare 12 - 14 white mushrooms (large), halved
- Get 4 zuchini , cubed
- Take salt
- Take pepper
- Get 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’s going to wrap it up for this special food lemon-n-garlic slow roasted chicken & vegetables recipe. Thanks so much for reading. I am sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
