Description
The easiest, most flavorful lemon chicken.
Ingredients
- 3 whole Medium Beets, Cut Into 1-inch Chunks
- 1 whole Carrot, Cut Into 1-Inch Chunks
- 1 whole Parsnip, Cut Into 1-inch Chunks
- ½ sticks Butter, Melted, Divided
- 6 pieces Bone-in, Skin-on Chicken, Any Cut You Like, About 2 Pounds Total
- 1 whole Lemon, Sliced
- Salt And Pepper
- Chopped Fresh Parsley For Garnish
Preparation
Prepare a baking sheet with parchment paper. Set out a metal cooling rack approximately the same size as the baking sheet. Preheat oven to 400ºF.
Place vegetables on the baking sheet in a single layer. Drizzle veggies with half of the butter, and sprinkle with salt and pepper.
Place a wire cooling rack in the pan over the veggies. On the rack, place pieces of chicken. Using your fingers, gently separate the chicken skin from the meat, and stuff lemon slices under the skin of each piece of chicken.
Wash your hands, then sprinkle the chicken all over with salt. Drizzle the remaining butter evenly over the chicken pieces.
Place pan of chicken and vegetables in the oven at 400ºF for 40 minutes, rotating halfway through to ensure even cooking.
Serve pan of chicken and veggies topped with fresh parsley.
