Lemon and onion roasted chicken from Food52

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Notes about this recipe

  • Laura on September 06, 2017

    Just made this for a second time and I've concluded that this is a great way to roast chicken, but a lousy way to roast vegetables. Following my previous experience I cut the vegetables in much smaller parts and STILL they were not cooked after 80 minutes in a 375 degree oven. The chicken, however, came out perfectly, really moist and juicy.

  • Laura on December 04, 2014

    Made this for dinner last night and the chicken turned out perfectly -- it was a little over 4 lbs and was done at the 80 minute mark with beautifully browned and crisp skin while the meat was really juicy, not dry at all. The vegetables, on the other hand, did not fare as well. I was a little concerned about leaving the carrots and parsnips whole, rather than cutting them into smaller pieces and my fears were confirmed in that they were not fully cooked when the chicken was done. In the future, I'd cut them up like the other vegetables. And, I will definitely be making this again -- a really delicious result for not a lot of work!

  • locavoreliz on October 13, 2014

    This was fairly simple to prepare, but the chicken came out so tender, juicy, and flavorful!

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