Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, my lemony garlic roast chicken and veg 👍. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

My Lemony Garlic Roast Chicken and Veg 👍 is one of the most popular of current trending foods in the world. It is easy, it is fast, it tastes yummy. It is appreciated by millions daily. They are fine and they look wonderful. My Lemony Garlic Roast Chicken and Veg 👍 is something which I have loved my entire life.

Lemon Garlic Rosemary Roast Chicken Looking for a delicious dinner, but not looking to spend more than an hour in the kitchen. For dinner tonight, try Ina Garten's Lemon and Garlic Roast Chicken recipe from Barefoot Contessa on Food Network. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken.

To get started with this recipe, we must first prepare a few ingredients. You can cook my lemony garlic roast chicken and veg 👍 using 9 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make My Lemony Garlic Roast Chicken and Veg 👍:

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

Carve the chicken and serve immediately with roasted lemons and garlic alongside. A whole chicken is stuffed with lemon slices, then layered with garlic slices and thyme sprigs. The whole thing is wrapped up in parchment paper Loved the flavor and the chicken came out very moist and juicy. We like a crispier crust though so next time I'll stuff everything in the chicken and roast it.

Instructions to make My Lemony Garlic Roast Chicken and Veg 👍:

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 .

The whole thing is wrapped up in parchment paper Loved the flavor and the chicken came out very moist and juicy. We like a crispier crust though so next time I'll stuff everything in the chicken and roast it. Add the garlic halves, lemon half and rosemary, with the cut side of the garlic and lemon facing the bird. Lay a piece of foil over the breast if it starts to brown too much before the bird is fully cooked. Add additional moistness and flavor by replacing the wire roasting rack with a colorful rack of carrots and celery ribs.

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