Garlic-Roasted Chicken with Lemons and Vegetables | Midwest Living

Garlic-Roasted Chicken with Lemons and Vegetables

Garlic-Roasted Chicken with Lemons and Vegetables

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  • Makes: 4 to 6 servings
  • Yield: 4 breasts or 8 thighs plus 4 cups vegetables
  • Prep 20 mins
  • Roast 45 mins to 55 mins

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This flavor-packed dish combines garlic-infused chicken with perfectly cooked vegetables. Roasting the lemon in the pan brings out its flavor.


  • 12 ounces new potatoes, scrubbed and halved
  • 2 medium lemons, halved
  • 1 medium sweet onion, cut into 1-inch wedges
  • 1 tablespoon olive oil
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 3 pounds meaty chicken pieces (breast halves, thighs, and drumsticks), skinned if desired
  • 4 cloves garlic, thinly sliced
  • 12 ounces fresh green beans, trimmed
  • 1 tablespoon snipped fresh tarragon


  1. Preheat oven to 375 degrees F. In a large roasting pan combine potatoes, lemons, and onion. Drizzle with olive oil and sprinkle with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Toss to coat and spread to an even layer. Set aside.
  2. Using a sharp knife, make four or five 1/2- to 1-inch slits in the meaty parts of each chicken piece. Insert a slice of garlic into each slit. Place chicken, bone sides down, in a single layer over vegetables in the roasting pan. Sprinkle chicken with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
  3. Roast, uncovered, for 45 to 55 minutes or until chicken is no longer pink (170 degrees F for breast halves or 180 degrees F for thighs).
  4. Meanwhile, in a large saucepan, cook green beans, covered, in enough boiling salted water to cover for 8 to 10 minutes or just until tender. Drain and keep warm.
  5. Transfer chicken to a serving platter. Remove lemon halves from the roasting pan. Add green beans to the potato mixture along with the tarragon; toss to combine. Add to serving platter with chicken.

Nutrition Facts

(Garlic-Roasted Chicken with Lemons and Vegetables)

Servings Per Recipe 4, cal. (kcal) 394, sat. fat (g) 5, carb. (g) 26, Fat, total (g) 18, chol. (mg) 95, Trans fatty acid (g) 0, Cobalamin (Vit. B12) (µg) 1, fiber (g) 6, sodium (mg) 551, Monounsaturated fat (g) 8, Polyunsaturated fat (g) 3, vit. A (IU) 816, iron (mg) 3, vit. C (mg) 32, sugar (g) 5, Potassium (mg) 937, pro. (g) 35, calcium (mg) 79, Niacin (mg) 16, Pyridoxine (Vit. B6) (mg) 1, Thiamin (mg) 0, Riboflavin (mg) 0, Folate (µg) 57

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