Empty My Fridge
Easy One-Hour Lemon Herb Roasted Chicken Dinner
Ingredientes
- Chicken6
- Salt1 ½ colher de chá
- Black pepper · ground½ colher de chá
- Cumin · ground½ colher de chá
- Orégano · dried crushed, dried1 ½ colher de chá
- Lemon¼ xícara
- Olive oil¼ xícara + 2–3 colheres de sopa
- Bell pepper · sliced4
- Onion · thinly sliced1
- Potato · peeled cubed2–3
- Garlic2–4
- Cherry tomato1–2 xícaras
- Kalamata olive · pitted10–12
- Chili flake · crushed flakes¼ colher de chá
Modo de preparo
- Preheat the oven to 450°F (230°C).
- Season the chicken and set it aside. It can be marinated overnight in the refrigerator for more flavor.
- Put the bell pepper, onion, potatoes and tomatoes in a baking pan. Add the olives if using.
- Drizzle with olive oil and season with salt, red pepper flakes and oregano. Add the smashed garlic.
- Toss everything and spread into a flat layer.
- Place the chicken on top of the vegetables.
- Bake uncovered for 1 hour, or until the chicken reaches an internal temperature of 165°F (74°C).
- Broil the pan for a few minutes until the chicken is golden and the skin is crispy.
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