Wednesday, May 21, 2014

Roasted Chicken Pieces w/ Veggies

4-5 potatoes, cubed
5-6 large carrots, sliced thin
EV Olive Oil

4 chicken legs
4 chicken thighs, bone-in, skin on
EV Olive Oil
Lawry's Lemon Pepper
Lawry's Garlic Salt
Minced (dehydrated) onions

Put cubed potatoes and sliced carrots in a 15 x 10 glass baking dish. Drizzle with EVOO, salt and pepper. Toss. Roast uncovered in a pre-heated 425 degree oven for 15 minutes.

Meanwhile, place chicken pieces in a bowl and drizzle with EVOO. Toss to coat. Season, skin side down, with lemon pepper and garlic salt.

After 15 minutes, remove dish of potatoes and carrots from oven. Scoop vegetables aside and place chicken pieces, skin side up, onto surface of baking dish. Season chicken with lemon pepper and salt. Spread vegetables around chicken pieces. Bake for an additional 45 minutes at 425 degrees.

Turn the oven off and allow dish to remain in the oven with the door ajar for 5 minutes. Remove from oven and allow to rest, uncovered for 5 minutes. Transfer the vegetables to a smaller covered baking dish and toss with dehydrated onions. Place the chicken pieces, skin side down, on top of the vegetables. Allow to rest, covered, for 5 more minutes. Placing the chicken on top of the vegetables, skin-side down, gives the seasoning on the chicken more opportunity to flavor the vegetables, especially if you plan to remove the skin from the chicken before eating. Also, if you have a fat separator, drizzling the fat-free juices from the baking dish over the chicken and vegetables will also add tremendous delicious flavor to the dish.

~ This is still one of my favorite dishes of all time. I have found that it is much easier to use chicken pieces rather than a whole chicken. Live and learn. And, if I only eat one skinless thigh and one skinless leg, I don't go over my fat gram allowance for one meal. ~