Lemon Roasted Chicken and Onions
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Ingredients
- 1medium yellow onionsliced
- 1 1/2 tsp olive oil
- 1/2teaspoon Kosher Saltdivided
- 1/4teaspoon black pepperdivided
- 2 chicken leg quartersabout 2 1/2 lbs
- juice of 1/2 lemon
Instructions
- Instructions: Preheat oven to 425 degrees toss together onion, oil 1/4 teaspoon and 1/8 teaspoon pepper on a large rimmed baking sheet. Loosen skin from chicken thigh and leg by inserting fingers, gently pushing between skin and mea. Rub remaining 1/4 teaspoon salt and 1/8 teaspoon pepper under skin. Place chicken on top of onions in pan, and squeeze lemon juice over al. Bake for 50 minutes to 1 hour or until a meat thermometer inserted into the thickest part of the thigh registers 175 degrees. Remove and discard skin from chicken before serving To seperate the thighand the drumstick, place the leg quarter skin side down on a cutting board. Hold the drumstick and cut through the connective joint along the lineof fat seperating the drumstick and thigh. Repeat other leg quarter. Serve one piece of chicken per person with onions. *Recipe prepared by registered dietitian of St Vincent's Health System
Recipe Notes
