Lemon Chicken with Vegetables

prep time:: 20 Minutes
total time:: 1 Hour 20 Minutes

Makes 8 servings

From Sarah Banks Dodd

ingredients

2 Tsp. Salt or To Taste
1 Tsp Black Pepper
3 or 4 Tbs. Fresh Italian parsley, minced
4 garlic cloves, minced
1/2 to 1/3 Cup olive oil
5 Lb. Chicken Fryer, cut-up
2 Large lemon slices
2 Medium to Large onions, sliced, 1/2 inch thick
4 or 5 ribs, celery, peeled and sliced, including leaves
4 or 5 carrots, peeled and sliced
2-3 Lbs. All-purpose potatoes, cubed
2/3 Cup lemon juice (3 or 4 Lemons)
1/3 Cup Chicken Broth

directions

Preheat oven to 500 degrees. In a bowl, stir together Salt and Pepper, parsley, garlic and oil. Rub over chicken pieces. Lay the lemon slices, onions, celery, carrots and potatoes on bottom of Large roasting pan. Place chicken pieces on top. Stir together Lemon juice and broth. Pour over chicken. Bake uncovered 20 minutes. Turn over chicken pieces and roast 20 minutes more, basting vegetables occasionally with pan juices. Reduce to 450 and turn chicken right side up. Cook 20 minutes, basting occasionally. Skim fat from pan juices. Serve juice with chicken and vegetables.

Source: Sarah Banks Dodd