Roasted Lemon Chicken
This Roasted Lemon Chicken is packed with healthy vegetables like artichokes, carrots, potatoes, and shallots all in a rich lemon herb sauce.
Prep Time15 minutes mins
Cook Time40 minutes mins
Total Time55 minutes mins
Course: Main Dish
Cuisine: American
Keyword: Roast chicken recipe, Roasted Lemon Chicken
Servings: 2 Servings
Calories: 453kcal
Author: Pam - Two Cups of Health
- 2 Chicken breasts boneless, cut into halves
- 1/4 Tsp Salt
- 1/4 Tsp Pepper
- 1/4 Cup Flour Prefer Wondra
- 2 Tsp Olive oil
- 1 Yukon gold potato Peeled and diced large
- 1 Cup Carrots Diced large
- 1 14 oz can Artichoke hearts Reserve the brined 1/2water for cooking
- 1 Large Lemon Cut into quarters
- 1 Cup Chicken broth Prefer Manischewitz Low Sodium Chicken Broth
- 1/4 Tsp Thyme Dried
- 1/4 Tsp Rosemary Dried
- 1/4 Tsp Fennel Dried
- 1/4 Tsp Sage Dried
Preheat oven to 400 degrees F
Salt and pepper both sides of chicken. Then lightly dredge in flour.
Add olive oil to frypan over medium high heat, then when hot add the chicken and cook until lightly browned - about 2 minutes. Turn over and cook 2 more minutes.
Spray a large baking dish with oil and arrange chicken, potatoes, 2 lemon quarters, carrots and artichoke hearts evenly in the pan.
In a bowl whisk the juice of the remain half of the lemon, chicken broth, the reserved brine from the artichokes, thyme, rosemary, fennel and sage and pour the mixture over the chicken and vegetables.
Bake uncovered for 35 - 40 minutes until the chicken and the potatoes are fully cooked. Potatoes will be tender and the chicken will register 165 on a meat thermometer.
Calories: 453kcal | Carbohydrates: 34g | Protein: 53g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 144mg | Sodium: 1039mg | Potassium: 1560mg | Fiber: 5g | Sugar: 4g | Vitamin A: 10760IU | Vitamin C: 53mg | Calcium: 79mg | Iron: 5.1mg