Ingredients

The following ingredients have 4 Servings
  • 2 1/2 pounds of your favorite chicken pieces ((thighs, breasts, wings, etc.), skin ON)
  • 4 Tablespoons butter (, softened)
  • Zest from 1 lemon
  • 2 teaspoons dried rosemary (, crushed)
  • salt and freshly ground black pepper (, to taste)
  • 1 Tablespoon olive oil
  • 1 large sweet potato (, peeled and chopped)
  • 1 zucchini (chopped into 1'' thick peices)
  • 1 yellow squash (chopped into 1'' thick peices)
  • 1 head fresh broccoli (chopped into large pieces)
  • Other vegetable options: potatoes, carrots, onion, brussels sprouts, butternut squash, green beans, asparagus

Instruction

  • Preheat oven to 425 degrees F.
  • Rinse chicken pieces and pat dry.
  • In a bowl, combine softened butter, lemon zest, and rosemary until smooth.
  • Season chicken pieces with salt and pepper and then smear the butter mixture all over the skin. (Keeping the skins on the chicken pieces will help protect them and keep them moist.)
  • Place chicken, skin side up, on a baking tray. 
  • Add veggies to a large mixing bowl. Drizzle with olive oil and season with salt and pepper and toss to coat.
  • Add veggies pieces to the pan, all around the chicken pieces. Don't be afraid to add a lot of veggies because they will cook down a lot.
  • Roast (uncovered) for about 40 minutes - 55 minutes or until chicken is cooked through.
  • (I remove the chicken from the oven with it reaches about 160 degrees F. on my thermometer. Then I tent it with foil to allow it to continue cooking to 165 degrees.)
  • Allow chicken to rest for at least 5 minutes before serving.