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Easy Lemon Chicken & Veggie Bake

Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Yield: 3 -4 Servings
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Ingredients
 

Veggies:

  • 2 large russet potatoes, chopped into 3/4 × 3/4 inch pieces
  • 1 medium yellow onion, roughly chopped
  • 1 small head of broccoli, chopped into florets
  • 1 small head of cauliflower, chopped into florets
  • 1 lemon
  • 1 tbsp olive oil
  • 1 tsp minced garlic
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp lemon pepper
  • 1 tsp Italian seasoning

Chicken:

  • 4 bone in, skin on chicken thighs
  • 4 drumsticks
  • 1 tbsp olive oil
  • 1 tsp minced garlic
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp lemon pepper
  • 1 tsp Italian seasoning

Instructions
 

  • Preheat oven to 400 degrees.
  • Zest the lemon completely, making sure to not zest the white part of the lemon. Slice the lemon into 8 wedges.
  • Add the potatoes, onion, broccoli, and cauliflower to a 9×13 inch glass baking dish. Season with olive oil, minced garlic, salt, black pepper, lemon pepper, and Italian seasoning. Squeeze three of the lemon wedges over the veggies and sprinkle with a quarter of the lemon zest. Toss to coat.
  • Season the chicken pieces with olive oil, minced garlic, salt, black pepper, lemon pepper, and Italian seasoning. Arrange on top of the veggies. Squeeze three more lemon wedges and sprinkle half the remaining zest over the chicken.
  • Bake in preheated oven for 45 minutes. Set oven to broil and broil for 3-5 minutes, or until chicken skin is golden brown. Remove from oven, flip chicken, and broil for another 3-5 minutes until skin on other side is golden brown.
  • Remove from oven and squeeze remaining lemon wedges and sprinkle remaining zest over the chicken and veggies. Let the chicken rest for five minutes before serving.
Course: Dinner
Author: Chelsea Cole
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