"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Roast Chicken Dinner Recipe

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This recipe for Roast Chicken Dinner, by , is from Hanigan Taste of Home, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mike Hanigan
Added: Friday, April 17, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 (3-to 3 1/2- lb) chicken, quartered
2 T. olive oil
2 1/4 t. salt
1 3/4 t. black pepper
1 lb boiling potatoes, cut into 1 inch wedges
2 zucchini, quartered lengthwise, then cut crosswise into 1/4 inch thick slices
1/2 cup reduced sodium chicken broth
1 T. fresh lemon juice


Directions:
Directions:
Put oven rack in upper third of oven and preheat oven to 500 F.
Pat chicken dry, then toss with 1 T. oil, 1 1/4 t. salt, and 1 t. pepper in a bowl. Arrange chicken, skin sides up, without pieces touching, in roasting pan, leaving a 2 inch border around edges of pan.
Toss potatoes, zucchini, and onion with remaining T. oil, remaining t. salt, and remaining 3/4 t. pepper in same bowl, then spread in a layer around chicken, arranging zucchini skin sides up. Stir together broth and lemon juice and pour into pan around chicken and vegetables.
Roast, uncovered, until chicken is pale golden and cooked through, about 30 minutes.
Remove pan from oven and preheat broiler. Broil chicken and vegtetables 3 inches from heat until chicken is golden brown, about 6 minutes. serve chicken and vegetables with pan juices.

 

 

 

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