Roast Chicken with Vegetables

Roast Chicken with Vegetables
Roast Chicken with Vegetables might be just the main course you are searching for. One serving contains 705 calories, 29g of protein, and 34g of fat. This gluten free, dairy free, and whole 30 recipe serves 2. Head to the store and pick up pepper, kosher salt, lemon zest, and a few other things to make it today. To use up the lemon zest you could follow this main course with the Orange Marmalade Cookies with Orange Zest Icing as a dessert. From preparation to the plate, this recipe takes about 30 minutes.

Instructions

1
Preheat oven to 37
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OvenOven
2
Heat oil in a 12-in. ovenproof frying pan over medium-high heat. Generously sprinkle both sides of chicken with 1/4 tsp. each salt and pepper, then carefully lay meat skin side down in hot oil.
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Salt And PepperSalt And Pepper
MeatMeat
Cooking OilCooking Oil
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Frying PanFrying Pan
3
Add potatoes to pan around chicken pieces. Cook, covered and shaking pan often, until chicken is golden brown and skin is crispy, about 7 minutes.
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Chicken PiecesChicken Pieces
PotatoPotato
Whole ChickenWhole Chicken
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Frying PanFrying Pan
4
Using tongs, turn chicken over and stir any browned potatoes.
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PotatoPotato
Whole ChickenWhole Chicken
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TongsTongs
5
Sprinkle chicken and potatoes with thyme and lemon zest.
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Lemon ZestLemon Zest
PotatoPotato
Whole ChickenWhole Chicken
ThymeThyme
6
Lay broccoli evenly over chicken and potatoes; sprinkle with remaining 1/4 tsp. each salt and pepper.
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Salt And PepperSalt And Pepper
BroccoliBroccoli
PotatoPotato
Whole ChickenWhole Chicken
7
Put uncovered pan in oven. Cook until potatoes are tender when pierced, stirring once, 15 to 20 minutes.
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PotatoPotato
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OvenOven
Frying PanFrying Pan