Roasted Garlic Lemon Chicken with Potatoes & Sprouts (Top 8 Free)

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Easter is approaching fast, so do you know what you’ll be serving for the family dinner?  We’ll be visiting family, but if I were cooking this dish is what I’d make.  Roasted chicken is one of my favorite meals, but I put a spin on this dish by adding garlic and lemon.  Throw in some potatoes and Brussel sprouts (or broccoli if you’re not a sprouts fan), and you’ve got a complete meal in one dish.  The best thing, is that it’s Top 8 Free, and you can use regular butter if you’re not dairy allergic.  If you’re avoiding soy, make sure that your dairy-free margarine is soy free as well.  I use Earth Balance dairy & soy free spread.  I hope you enjoy this as much as my family does.  If you’d like to serve bread with this meal, try my homemade bread-it’s easier than you’d think and I’m requested to bake it time after time.  Happy Cooking!

Roasted Garlic Lemon Chicken-Mom Vs. Food Allergy

Roasted Garlic Lemon Chicken with Potatoes & Sprouts
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Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 5-6 medium size white potatoes, peeled and quartered
  • 1 medium roasting chicken
  • ½ cup dairy-free margarine, melted
  • 2 cloves of garlic, minced
  • 1 lemon
  • 3½ cups Brussel Sprouts
Instructions
  1. Preheat oven to 350F
  2. Wash, peel, and quarter the potatoes
  3. Place chicken into center of greased 9x13 baking dish, breast side down
  4. Place potatoes around the chicken
  5. Melt dairy-free margarine, set aside.
  6. Mince the garlic with a garlic press and add to melted margarine.
  7. Juice 1 whole lemon, straining pulp and seeds. Add lemon juice to melted margarine.
  8. Put ½ of juiced lemon inside the chicken for added flavor (optional).
  9. Pour ½ of margarine mixture over chicken and potatoes, coating evenly.
  10. Put chicken and potatoes in oven and bake 20 minutes per pound of chicken.
  11. Add remaining melted margarine to Brussel sprouts and set aside.
  12. For the last hour of baking, turn the potatoes over to avoid dryness.
  13. Toss Brussel sprouts in margarine, then add to baking dish on top of potatoes for the last hour of baking.
  14. After an hour, check that chicken has reach 165F or higher, and remove from oven to rest for 5 minutes before serving. Vegetables should be cooked throughout and tender.
  15. Serve immediately.

 

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