Lemon and chicken is one of my very favorite flavor combinations. When I saw this recipe on What’s Cooking, Chicago done with spring veggies, I knew I needed to change it up for the season. For spring asparagus and artichoke hearts were used. I think I’ll try sweet potatoes and cauliflower in the winter. Mix it up and see what combinations you come up with!
Lemon Chicken with Summer Vegetables & Capers
Ingredients
- 1/4 cup olive oil
- 1/4 cup gluten free chicken stock or broth
- 1/4 cup packed fresh parsley tough stems removed
- 1 tablespoons diced shallot or sweet onion
- 6 cloves garlic minced
- 1 teaspoon salt or to taste
- 1/4 teaspoon ground black pepper or to taste
- 3 pounds bone-in chicken legs with thighs
- 2 small zucchini trimmed and cut into 1" pieces (about 2 cups)
- 2 small yellow summer squash trimmed and cut int 1" pieces (about 2 cups)
- 1 pound green beans trimmed
- 1 pint cherry tomatoes
- 1/2 cup capers rinsed
- 1/2 lemon sliced 1/4" slices
- more salt and ground black pepper to taste
Instructions
- In a high powered blender or food processor, puree olive oil, chicken stock or broth, parsley, shallot, garlic, salt and ground black pepper until smooth. Place chicken in bag or bowl with marinade, stirring to coat. Cover and place in refrigerator for at least 2 hours.
- Preheat oven to 450 degrees. Oil a 9"x13" baking pan. Place the vegetables into prepared baking dish then and lay chicken on top of veggies, skin-side up. Pour marinade over chicken and vegetables. Top with lemon slices and capers, season with salt & pepper as desired.
- Bake in preheated 450 degree oven for about 35 to 45 minutes, or until a thermometer inserted into the thickest part of chicken reads 160 degrees. Baste chicken periodically with marinade in pan, if desired. Sprinkle with fresh chopped parsley, if desired, and serve.
- To freeze: In a high powered blender or food processor, puree olive oil, chicken stock or broth, parsley, shallot, garlic, salt and ground black pepper until smooth. Set aside 1/4 cup of the marinade into a small freezer bag, seal; set aside.
- Place the vegetables in a 9"x13" oven and freezer safe baking dish then and lay the chicken on top of veggies, skin-side up. Pour the remaining marinade over chicken and vegetables. Top with lemon slices and capers, season with salt & pepper as desired. Cover, removing as much air as possible. Bundle with the small bag of marinade, label and freeze.
- To serve: Thaw. Preheat the oven to 450 degrees F. Bake for about 35 to 45 minutes, or until a thermometer inserted into the thickest part of chicken reads 160 degrees. Heat reserved marinade in small bag and pour over chicken, sprinkle with fresh chopped parsley, if desired and serve.