Description
A simple one pan dish of chicken and vegetables with a warm sweet earthy flavor and little bits of caramelized lemons.
Ingredients
Scale
- 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
Instructions
- Preheat the oven to 425.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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