Chicken with Lemons, Zucchini and Carrots

Chicken with Lemons Zucchini and Garlic is a simple dish where the chicken and vegetables are cooked together in one pan.  It is easy to make with only a little prep and clean up.  Once you pop it into the oven you can sit down and relax.

The vegetables get flavored with all the good juices from the chicken that drip down onto them.   The sweet, earthy blend of the Indian spice, garam masala, is balanced by the tart lemons.  The cumin provides a rich flavor and aids in digestion. The lemons flavor the vegetables while roasting. In the end you have a fragrant, succulent. crispy chicken with caramelized vegetables and tender lemon bits.  You can eat the lemon with the rind if they are organic.

Start by cutting up the lemons and vegetables.  Put them right into the roasting pan. Cut the zucchini a little thicker than the carrots.

You want the lemons to be little triangles. Start by cutting the lemon lengthwise. Cut the lemon in half again lengthwise so you have 2 quarters. Remove any seeds. Thinly slice crosswise so you have little triangles.

Add half the spices and half the oil.  Mix to coat the vegetables with the spices and oil.

Rub the remaining olive oil over the chicken. Season the chicken on both sides with remaining garam masala, cumin,  salt and fresh pepper. I used all thighs with the skin on but you can use breasts or thighs without the skin.

If you have a wire rack, place it on top of the vegetables. If you don’t have a rack you can put the chicken right on top of the vegetables. This is what I did.  Arrange the chicken pieces skin side up.

Roast for 30 minutes. If you used breasts they they might be done first. If their juices run clear when pierced with a knife remove them. Continue to roast the thighs another 5-10 minutes or until the thighs juices run clear when pierced with a knife and the skin is crispy.

Chicken with Lemons, Zucchini and Carrots

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• Author: Ingrid DeHart
• Total Time: 45 minutes
• Yield: 4 servings 1x

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Description

A simple one pan dish of chicken and vegetables with a warm sweet earthy flavor and little bits of caramelized lemons.

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Ingredients

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• ½ lemon (cut lemon lengthwise) organic is best
• 6 cups zucchini sliced into 1/2” half moons (4 medium)
• 2 cups carrots cut into 1/4” rounds (4 medium)
• 3 pounds organic chicken thighs or breasts with skin and bones
• 1 teaspoon garam masala (optional)
• 1 Tablespoon cumin
• 2 tablespoon extra virgin olive oil
• 1 teaspoon Celtic salt
• Fresh Ground Pepper

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Instructions

1. Preheat the oven to 425.
2. Cut the lemon in half again lengthwise so you have 2 quarters. Remove any seeds. Thinly slice crosswise so you have little triangles. Place into a roasting pan.
3. Add the zucchini, carrots, 1 Tablespoon of the olive oil, and 1/2 tsp of the garam masala, 1/2 Tablespoon cumin, ½ teaspoon of salt and fresh pepper. Mix to coat the vegetables with the oil and spices.
4. Rub the remaining 1 Tablespoon of olive oil over the chicken. Season the chicken on both sides with remaining, 1/2 teaspoon garam masala, ½ Tablespoon cumin, ½ teaspoon salt and fresh pepper.
5. If you have a wire rack, place it on top of the vegetables. Arrange the chicken pieces skin side up on the rack. If you don’t have a rack you can put the chicken right on top of the vegetables.
6. Roast for 30-40 minutes or until the juices run clear when pierced with a knife and the skin is crispy. If you use breasts and thighs they may be done at different times. If necessary, remove the parts that are done and continue to roast the rest until the juices run clear.
7. Let chicken rest 5 minutes. Serve chicken with vegetables on the side.

• Prep Time: 15
• Cook Time: 30
• Category: Main Dish
• Cuisine: Paleo, Gluten Free, Dairy Free