Baked Lemon Chicken & Roasted Veggies. Arrange chicken breasts in a large baking dish. Pour water, olive oil, and lemon juice over chicken; sprinkle with bread crumbs, garlic powder, parsley, and paprika. Cover baking dish with aluminum foil and cut a few slits in foil to vent.

Season the chicken with salt and pepper. Dredge in the flour and pat off the excess. In a shallow bowl, combine flour and pepper; dredge the chicken. You can cook Baked Lemon Chicken & Roasted Veggies using 15 ingredients and 9 steps. Here is how you cook it.

Ingredients of Baked Lemon Chicken & Roasted Veggies

You need 4 of Chicken Quarters- thigh & leg w/ skin.
You need 8 medium of Red Potatoes- quartered wedges.
It's 1 lb of Carrots-peeled.
It's 7 large of Lemons.
It's 2 large of White Onions-quartered.
It's 1 1/2 lb of Fresh Greenbeans.
You need 1 tbsp of Olive Oil- (with lemon).
Prepare 3 tbsp of Vegetable Oil.
It's 2 tbsp of Fresh Rosemary- chopped.
It's 2 tbsp of Fresh Thyme-chopped & divided.
You need 1 clove of Fresh Garlic-minced.
Prepare 3 tsp of Dried Oregano-divided.
You need 2 tsp of Poultry Seasoning-divided.
It's of Salt & Pepper.
It's 1 of Equipment-grater/aluminum foil/large baking pan/couple large bowls/peeler/strainer/.

Then remove the pan from the oven and brush the chicken again thoroughly with the butter mixture. In a large bowl combine the salt, paprika, thyme, garlic powder, and black pepper. Add the drumstick to the bowl and toss to coat evenly. Heat olive oil over high heat in a large skillet and brown each side of the chicken.

Baked Lemon Chicken & Roasted Veggies step by step

Put strainer over large mixing bowl and juice 3 large lemons..
Add Tbsp. lemon olive oil, 2 Tbsp rosemary, 1 Tbsp thyme, 1 tsp oregano, 1 tsp poultry seasoning, salt & pepper (tsp each) or to taste..
Soak greenbeans, potatoes,carrots,and onions in juice mixture, then transfer to large baking pan..
Add the juice of 2 more large lemons to the remaining juice mixture, then add the vegetable oil and the remaining thyme, oregano, poultry seasoning, also add the minced garlic, and a bit more salt and a full Tbsp pepper. Stir..
Rinse chicken quarters, then soak in juice mixture. Fill the skin pocket as much as possible, then put atop the bean/carrot/potatoes..
Place 3 tsp. butter under the skin of each chicken. Zest 1 lemon and sprinkle over veggies and chicken, then slice 1 lemon and put a slice on each chicken quarter..
Put foil covered chicken in oven @375 degrees for 1 to 1 1/2 hours. Remove from oven, drain excess chicken fat/juice. Put back in oven without foil for 30-45 min @ 425°F to crisp skin. Check every 15 min. for the last part..
Check internal temperature to make sure fully cooked. Insert thermometer near thigh/leg joint. Don't hit bone, you want no less than 165°F..
Enjoy! Let me know how you like it!.

Place chicken in an oven-proof dish and season generously with salt and pepper on both sides. Add chopped garlic, fresh thyme and lemon slices to the chicken. Mix together lemon juice, wine/stock and season the liquid with salt and pepper then pour into the pan. Bake the chicken in a hot oven until golden brown and juicy with the sauce reduced. Easy Lemon Herb Baked Chicken Breast is a quick meal that is healthy and oh so delicious!