Chicken legs roasted with parsley. lemon and garlic

Lemon Garlic Roasted Chicken and Vegetables

A savory, allergen-free dinner for busy nights

This is a very simple, yummy dinner recipe that we have made for our guests at past Take Back Your Health Retreats. You can also throw some chopped root vegetables into the roasting pan to make this a complete meal!

Be sure to choose organic chicken, and even better if you can order your chicken from a sustainable or regenerative farm like Primal Pastures or Polyface Farms.

  • Servings: 4
  • Difficulty: Intermediate
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Ingredients

  • 4-6 chicken pieces, bone-in, skin-on
  • 2 lemons, sliced into quarters
  • 6 cloves garlic, roughly chopped
  • ¼ cup olive oil
  • ½ tsp. sea salt
  • 1 sprig rosemary, leaves pulled off and roughly chopped
  • 1 sprig sage, roughly chopped
  • Optional: root vegetables, like carrots and turnips, roughly chopped

Directions

  1. Preheat oven to 350 degrees F. Line a deep baking dish with parchment paper and place chicken on top of the paper. Sprinkle lemon juice, herbs, salt and olive oil onto chicken. Turn chicken to coat both sides. Leave chicken with the skin side up. Add root vegetables mingled in with the chicken, if using.
  2. Bake chicken, uncovered, for approximately 45-65 minutes, depending on the size of your chicken pieces, until flesh is white all the way through. Serve hot. Store leftovers in fridge for no more than 4-5 days.

 

Enjoy! And let us know in the comments below if you try the recipe – and what you think of it.

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