This week I share Lemon Chicken with Vegetables & Capers from the upcoming September Menu at Once a Month Mom. Stop by and say “Hi!”
Be sure to check out the August 2011 Gluten Free Dairy Free Freezer Menu at Once a Month Mom. It includes printable menu cards, labels for your freezer meals and a grocery list! Let me know if you have anything special that you would like to see added to a freezer menu in the upcoming months. Hope you like it!
Other freezer cooking resources:
Lemon chicken is one of my very favorite things. I just love those two flavors together. Often, though, it is breaded with an overly sweet sauce. This lemon chicken dish, however, is infused with lemon in a much more subtle way, lending itself perfectly to seasonal vegetables and crispy roasted chicken. It is a wonderful dish to serve up when you have guests or when you simply want to do something special for yourself.
When I saw this Gluten Free Dairy Free Lemon Chicken with Vegetables & Capers made up with spring veggies, I knew it could be updated to the veggies of this season. In the fall I think yams, mushrooms and winter squashes could bring it into the next season. This one is a keeper! See what combinations you come up with.
Gluten Free Dairy Free Lemon Chicken with Vegetables & Capers
Author/Source:
adapted by Angela@onceamonthmom.com from Joelen @Joelens.blogspot.com
Ingredients:
- 1/2 cup olive oil
- 1/4 cup gluten free chicken stock
- 1/4 cup packed fresh parsley
- 1 tablespoon shallot, chopped
- 6 cloves garlic, minced
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 3 pounds chicken legs and thighs
- 1 1/2 cups zucchini, trimmed, cut into 1″ pieces
- 1 1/2 cups yellow summer squash, trimmed, cut into 1″ pieces
- 1 pound green beans, trimmed
- 1 pint cherry tomatoes
- 1/2 cup capers, rinsed
- 1/2 lemon sliced 1/4″ thick
- 1/2 teaspoon table salt
- 1/4 teaspoon ground black pepper
Directions:
Process olive oil, chicken stock, parsley, shallot, garlic, and first salt and first measurement of pepper in a food processor or blender until smooth, about 20 seconds. Set aside 1/4 cup of the marinade into a small freezer bag, seal; set aside. In an oven- and freezer-safe baking dish, placing the summer squashes, green beens and tomatoes in baking dish and lay the chicken on top, skin-side up. Pour the remaining prepared marinade over the chicken and vegetables. Top with lemon slices and capers, season with salt & pepper as desired, then cover and freeze. Bundle with small bag of extra marinade.
Cooking Directions:
Thaw. Preheat the oven to 450 degrees. Bake until an instant-read thermometer inserted into the thickest part of the chicken registers 160 degrees, about 45 minutes. Transfer the chicken and vegetables to a serving platter. Pour the reserved 1/4 cup of marinade over the chicken, sprinkle with the chopped parsley, if desired, and serve.
Servings: 8
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