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Gourmet
October 2005

Roast Chicken Dinner

Image may contain Food Lunch Meal Dish Dinner and Roast
Roast Chicken DinnerRomulo Yanes

Recipe information

  • Total Time

    50 min

  • Yield

    Makes 4 servings

Ingredients

1

(3- to 3 1/2-lb) chicken, quartered (see cooks' note, below) and wing tips discarded

2

tablespoons olive oil

2

1/4 teaspoons salt

1

3/4 teaspoons black pepper

1

lb boiling potatoes, cut into 1-inch wedges

2

zucchini (1 lb total), quartered lengthwise, then cut crosswise into 2 1/2- to 3-inch lengths

1

medium onion, halved lengthwise, then cut crosswise into 1/4-inch-thick slices

1

/2 cup reduced-sodium chicken broth

1

tablespoon fresh lemon juice

Garnish: lemon wedges

Special Equipment

a large roasting pan (17 by 12 inches)

Need to make a substitution?

Preparation

  1. Step 1

    Put oven rack in upper third of oven and preheat oven to 500°F.

    Step 2

    Pat chicken dry, then toss with 1 tablespoon oil, 1 1/4 teaspoons salt, and 1 teaspoon pepper in a bowl. Arrange chicken, skin sides up, without pieces touching, in roasting pan, leaving a 2-inch border around edges of pan.

    Step 3

    Toss potatoes, zucchini, and onion with remaining tablespoon oil, remaining teaspoon salt, and remaining 3/4 teaspoon pepper in same bowl, then spread in 1 layer around chicken, arranging zucchini skin sides up. Stir together broth and lemon juice and pour into pan around chicken and vegetables.

    Step 4

    Roast, uncovered, until chicken is pale golden and cooked through, about 30 minutes.

    Step 5

    Remove pan from oven and preheat broiler. Broil chicken and vegetables 3 inches from heat until chicken is golden brown, about 6 minutes. Serve chicken and vegetables with pan juices.

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