Family-Style Chicken
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 524 calorie
- Total Fat
- 18 grams
- Saturated Fat
- 4 grams
- Carbohydrates
- 12.8 grams
- Dietary Fiber
- 4.5 grams
- Total: 2 hr 15 min
- Prep: 15 min
- Cook: 2 hr
Ingredients
Vegetable spray, as needed
Vegetables:
3 ribs celery, cut into thirds
2 medium yellow squash, halved crosswise
2 medium zucchini, halved crosswise
1 medium yellow onion, quartered (about 1 cup)
1 red bell pepper, cored, seeded, and quartered
1 clove garlic, minced
2 tablespoons olive oil
1 1/2 teaspoons kosher salt
1 teaspoon dried oregano
1 teaspoon paprika
1/4 teaspoon freshly ground black pepper
1/8 teaspoon garlic powder
Chicken:
1 (4-pound) chicken, cut into 8 pieces
1 teaspoon kosher salt
1 teaspoon paprika
1/2 teaspoon freshly ground black pepper
1/2 teaspoon poultry seasoning
1/2 teaspoon dried oregano
1/8 teaspoon garlic powder
4 bay leaves
Garnish:
Lemon zest, for garnish
Chopped parsley, for garnish
Directions
Special equipment:
1 large roasting pan- Preheat oven to 350 degrees F.
- Lightly coat the roasting pan with vegetable spray.
- Make the Vegetables: Toss all of the ingredients in a large bowl, and arrange them in the roasting pan, leaving room in the center for the chicken.
- Prepare the Chicken: Nestle the chicken pieces in the center of the pan. Combine the remaining ingredients and sprinkle evenly over the chicken. Cover the pan tightly with aluminum foil and bake for 1 hour.
- Remove the chicken from the oven and baste with the drippings. Continue baking uncovered until well browned, about 1 hour more. Arrange the chicken on a platter surrounded by the vegetables. Sprinkle with the garnish.