How to Prepare Tasty My Lemony Garlic Roast Chicken and Veg 👍

My Lemony Garlic Roast Chicken and Veg 👍. Brown under the broiler for two minutes, if desired. This recipe oven roasted lemon garlic chicken with vegetables was delicious and I loved the easy clean up! This recipe for lemon-garlic roasted chicken and vegetables always reminds me of one of my preschool students who liked to say things were "easy peasy" for her.

Here are a few ways you can use a whole roasted chicken for many meals. Try this healthy chicken stir fry recipe.; Salads Check this Santa Fe Chicken Salad for a delicious lunch. I am obsessed with fresh vegetables from the Farmer's Market right now and these Oven Roasted Vegetables with Garlic Lemon Sauce are a delicious way to eat them!. You can cook My Lemony Garlic Roast Chicken and Veg 👍 using 9 ingredients and 11 steps. Here is how you cook that.

Ingredients of My Lemony Garlic Roast Chicken and Veg 👍

1. It's 600-700 grams of frozen mixed Roasting Vegetables.
2. Prepare 2 tbsp of olive oil.
3. It's 2 of Chicken Breasts.
4. Prepare 3 clove of Garlic Crushed.
5. Prepare 1 of small Lemon.
6. It's 1 pinch of Salt.
7. Prepare 1/2 tsp of Black Cracked Pepper.
8. It's 1 tsp of Worsestershire Sauce.
9. You need 1/4 cup of white wine.

I love summer because everything is so fresh and I love supporting local farmers at my farmer's market. Remove the chicken to a platter and cover with aluminum foil. Rinse the chicken and pat dry with paper towel. The perfect combination of chicken with vegetables is just what every family loves at dinner time.

My Lemony Garlic Roast Chicken and Veg 👍 instructions

1. Ingredients.
2. Put frozen veg into an oven dish and spray with olive oil all over and put in a preheated oven 170C/gas 6 for 20 minutes.
3. Meanwhile, heat up the oil and fry chicken breasts both sides until they are browned, just light in colour. Fry for 10 minutes, you may have to spray a little more oil on the chicken..
4. Move over the breasts and fry the garlic, then add the squeeze of half the lemon. Mix both sides of chicken into the garlic and lemon..
5. Add the Worcestershire sauce and mix all over.
6. Make a well then add the wine, boiling fast for 2 minutes then mix and turn over the chicken on both sides..
7. Add the salt and pepper and stir the chicken into it. Turn to simmer while you get the veg out after 20 minutes..
8. Stir the veg and then add the chicken to the veg dish and slice the other half of lemon and place on top. And pour over the juices out of the fry pan.
9. Place it all back in the oven covered with foil for 20 mins then uncover and bake for a further 20 minutes on 170°C/gas 7. When you uncover it, turn the oven higher 190°C/gas 8..
10. When its taken out the oven take off the lemon bits, and with 2 forks shred the chicken all over the top..
11. Serve on plates while hot with some nice potato salad or coleslaw ..

It is big enough to feed a large family or nice to have the extra left overs to make sandwiches or more meals throughout the week. I skipped the browning on the stove top - put all of it in a big roasting past, chicken down first, then potatoes, added some sliced zuchhini for a roasted veg and then poured all the lemon/garlic/rosemary mixture over it. Place a piece of the roasted chicken on each serving plate and divide the green beans and potatoes equally. Add chicken breasts, potatoes, carrots, parsnips and Brussels sprouts to the dressing and toss to coat. Gently pour the vegetables and chicken onto the prepared baking sheet.