Roasted Chicken with Spring Vegetables


November 27, 2018 By:
Tagged: Lemon Lemon. Asparagus Asparagus. Low-Carb Low-Carb. Chicken Dinner Chicken Dinner. Butter Butter. Dinner Dinner. Chicken Dinners Chicken Dinners. Carrots Carrots. Potatoes Potatoes. Baked Chicken Baked Chicken. Asparagus Sides Asparagus Sides. Potatoes Potatoes. Entrees Entrees. Carrots Carrots. Easy Easy. Roasted Roasted. Asparagus Asparagus. Carrot Sides Carrot Sides. Baked & Roasted Baked & Roasted.
Prep:
10 minutes
Cook:
35 minutes
Serves:
4
This super easy, yet savory roasted chicken is paired perfectly with Spring's freshest veggies.

Ingredients

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Directions

  1. Preheat the oven to 500 degrees F.
  2. Place olive oil in a 12-inch cast iron skillet. Pat dry the chicken with a paper towel. Place the chicken skin side up in the skillet. Drizzle the lemon juice over the chicken and place lemon slices around. Season the chicken with garlic salt, onion powder, and black pepper.
  3. Place the skillet in the oven and cook for 30-35 minutes, or until golden brown and cooked thoroughly.
  4. In a 10-inch cast iron skillet place 2 tablespoons olive oil and 2 tablespoons butter. Toss the carrots and potatoes to coat with oil. Cook for about 25-30 minutes. Continue to turn the carrots and potatoes as they cook. Add the asparagus to the skillet about with about 10 minutes remaining to cook. Season with garlic salt and pepper to taste. Serve immediately with the roasted chicken.