Roast Chicken Dinner

Ingredients for Roast Chicken Dinner

• 1 (3- to 3 1/2-lb) chicken, quartered and wing tips discarded

• 2 colheres de sopa de azeite de oliva

• 2 1/4 teaspoons salt

• 1 3/4 teaspoons black pepper

• 450g boiling potatoes, cut into 1-inch wedges

• 2 courgette (450g 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

• 120ml reduced-sodium chicken broth

• 1 colher de sopa de suco de limão fresco

• Guarnição: fatias de limão

• a large roasting pan (17 by 12 inches)

Put oven rack in upper third of oven and preheat oven to 260°C.

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.

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

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

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

Aviso Legal

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