Lemon Garlic Baked Chicken and Vegetables
I think lemon and garlic can add such wonderful flavor to just about any savory dish, but especially to my Lemon Garlic Baked Chicken and Vegetables.
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I am a big fan of putting everything in one pan to cook. It saves preparation time and cleanup time. That’s why you are going to flip over this Lemon Garlic Baked Chicken and Vegetables. The lemon flavor comes from stuffing the bird with a quartered lemon. The garlic flavor comes from incorporating minced garlic into a soft butter and rubbing this mixture under the skin of the bird. The infused butter is also smeared all over the bird for additional flavor, and it aids in browning.
Lemon Garlic Baked Chicken and Vegetables:
This recipe is actually a two-part cooking process. The first process involves putting all the ingredients in your baking dish, chicken breast down, and laying celery leaves over the top of all to lock in flavors. In addition, I cover everything tightly with foil and bake in this way for one hour. The second cooking process involves flipping the bird over, rubbing the remaining garlic butter mixture on the bird and continuing to bake, uncovered, for an additional hour.
Lemon Garlic Baked Chicken and Vegetables:
In the end, you will end up with a nicely-browned chicken that will be very flavorful. The lemon and garlic give this dish a wonderful flavoring which also infuses the vegetables. (The celery leaves are not intended to be eaten; they are only to lock in flavors.)
Lemon Garlic Baked Chicken and Vegetables:
This dish makes a great Sunday supper which is when I made it. Why not treat your family to Lemon Garlic Baked Chicken and Vegetables this Sunday? If you would like more chicken dishes, check out my Easy Chicken and Rice Bake. Also see 70+ Easy Chicken Dinner Recipes from my friends at Delish. Show your family you love them with this comforting dish.
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Make this Sunday supper any day of the week. The aroma while baking is wonderful!
- 4-5 pounds whole chicken
- 4 tablespoons butter, softened
- 1 tablespoon minced garlic
- 1 tablespoon seasoning salt
- 1 teaspoon pepper
- 1 lemon, quartered
- 1 large onion, sectioned
- 4 large carrots, cut in 2-inch long pieces
- 1 pound baby potatoes
- 1 bunch celery leaves
- additional seasoning salt and pepper to taste
Incorporate the garlic, seasoning salt and pepper into the softened butter. To a chicken that has been rinsed and dried with paper towels, carefully lift the skin on the breast and smear one-third of the butter mixture under the skin. Salt and pepper the inside of the cavity to taste. Place the bird, breast side down, in a 9 x 13 pan that has been sprayed with cooking spray. Stuff the cavity with the quartered lemon. Add one or two sections of the onion to the inside of the cavity. Rub one-third of the butter mixture on the back side of the bird.
Place the rest of the onion sections around the bird. Place the carrots and potatoes around the bird in the baking dish. Do not overcrowd the vegetables, or they will not get done. Salt and pepper the vegetables to taste. Place the celery leaves on top of the entire casserole dish. Cover tightly with foil. Bake in a preheated 400 degree oven for one hour.
Remove from the oven, lay the celery leaves along the side on top of the vegetables and carefully flip the bird over with tongs. With a basting brush, rub the rest of the butter over the top of the bird. Bake, uncovered, for an additional hour.
Discard the celery leaves. They are only to lock in flavor. Let the chicken rest for 15 minutes before carving.
The lemon and garlic give this a ton of flavor.