Lemon-Oregano Chicken and Vegetables
Prep time
Cook time
Total time
Juicy roasted chicken, carrots and Vidalia onions are accented with fresh lemon and oregano -- making this one pot meal hard to beat!
Recipe type: Entree
Cuisine: Paleo, Whole30
Serves: 4 servings
  • 4 chicken leg quarters (or an equivalent combination of drumsticks and thighs)
  • 4 cloves garlic, minced
  • juice of one lemon
  • 3 tbsp. olive oil
  • ¼ cup fresh oregano, chopped
  • ½ tsp kosher salt
  • ½ tsp fresh ground black pepper
  • 6 large carrots, peeled and cut into 2 inch chunks
  • 2 large Vidalia onions, cut into ½ inch slices
  • 1 lemon, sliced thin
  • ½ cup chicken broth
  1. Preheat oven to 400 degrees Fahrenheit.
  2. Line a 13x9 baking dish with sliced Vidalia onions.
  3. Combine garlic, lemon juice, olive oil, fresh oregano, salt, and pepper into a mixture/paste. Spread over both sides of the chicken, and under the skin if desired.
  4. Place chicken leg quarters on top of the sliced onions. Top with lemon slices and carrots.
  5. Bake for 40-50 minutes, or until a meat thermometer reads 180 degrees in the thigh.
  6. Carefully remove chicken and place on a serving platter.
  7. Gently toss the carrots and onions in the pan juices before serving.
  8. Serve and enjoy!!
Nutrition Facts
Serving size: 1 serving of chicken and veggies Calories: 428 Fat: 23 Saturated fat: 1 Carbohydrates: 21 Sugar: 8 Sodium: 700 Fiber: 6 Protein: 23 Cholesterol: 140
Recipe by You Should Craft at https://www.youshouldcraft.com/lemon-oregano-chicken-and-vegetables/