
Roasted Lemon Chicken with Vegetables
Ingredients (20)
- FOR THE LEMON HERB VINAIGRETTE:
- 1/2 cup extra-virgin olive oil
- 1/4 cup white wine vinegar
- 1 tbsp lemon zest
- 2 tbsp fresh lemon juice
- 1 tbsp fresh tarragon
- 1 tbsp fresh dill
- 1/4 tsp Kosher salt
- 1/8 tsp ground black pepper
- FOR THE CHICKEN AND VEGETABLES:
- 1 1/2 lbs fingerling potatoes
- 1 7 oz package baby rainbow carrots, cut in half lengthwise
- 1 fennel bulb
- 6 whole garlic cloves
- 3 bay leaves
- Lemon Vinaigrette
- 3 tsp Kosher salt
- 2 tsp ground black pepper
- 1/4 cup lemon-infused olive oil
- 1 4 lb whole chicken, cut in half (giblets removed)
Directions
Learn how to make this recipe at How To Feed A Loon