Roast Chicken Dinner

11 ingredients
5 steps

Ingredients

  • 1 (3- to 3 1/2-lb) chicken, quartered (see cooks' note, below) and wing tips discarded
  • 2 tablespoons olive oil
  • 2 1/4 teaspoons salt
  • 1 3/4 teaspoons black pepper
  • 1 lb boiling potatoes, cut into 1-inch wedges
  • 2 zucchini (1 lb total), quartered lengthwise, then cut crosswise into 2 1/2- to 3-inch lengths
  • 1 medium onion, halved lengthwise, then cut crosswise into 1/4-inch-thick slices
  • 1/2 cup reduced-sodium chicken broth
  • 1 tablespoon fresh lemon juice
  • Garnish: lemon wedges
  • a large roasting pan (17 by 12 inches)

Directions

  1. 1
    Put oven rack in upper third of oven and preheat oven to 500°F.
  2. 2
    Pat chicken dry, then toss with 1 tablespoon oil, 1 1/4 teaspoons salt, and 1 teaspoon pepper in a bowl. Arrange chicken, skin sides up, without pieces touching, in roasting pan, leaving a 2-inch border around edges of pan.
  3. 3
    Toss potatoes, zucchini, and onion with remaining tablespoon oil, remaining teaspoon salt, and remaining 3/4 teaspoon pepper in same bowl, then spread in 1 layer around chicken, arranging zucchini skin sides up. Stir together broth and lemon juice and pour into pan around chicken and vegetables.
  4. 4
    Roast, uncovered, until chicken is pale golden and cooked through, about 30 minutes.
  5. 5
    Remove pan from oven and preheat broiler. Broil chicken and vegetables 3 inches from heat until chicken is golden brown, about 6 minutes. Serve chicken and vegetables with pan juices.

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