Lemon Chicken with Summer Vegetables & Capers

Instructions

1 In a high powered blender or food processor, puree olive oil, chicken stock or
broth, parsley, shallot, garlic, salt and ground black pepper until smooth.
Place chicken in bag or bowl with marinade, stirring to coat. Cover and place in
refrigerator for at least 2 hours.
2 Preheat oven to 450 degrees. Oil a 9"x13" baking pan. Place the vegetables into
prepared baking dish then and lay chicken on top of veggies, skin-side up. Pour
marinade over chicken and vegetables. Top with lemon slices and capers, season
with salt & pepper as desired.
3 Bake in preheated 450 degree oven for about 35 to 45 minutes, or until a
thermometer inserted into the thickest part of chicken reads 160 degrees. Baste
chicken periodically with marinade in pan, if desired. Sprinkle with fresh
chopped parsley, if desired, and serve.
4 To freeze: In a high powered blender or food processor, puree olive oil, chicken
stock or broth, parsley, shallot, garlic, salt and ground black pepper until
smooth. Set aside 1/4 cup of the marinade into a small freezer bag, seal; set
aside.
5 Place the vegetables in a 9"x13" oven and freezer safe baking dish then and lay
the chicken on top of veggies, skin-side up. Pour the remaining marinade over
chicken and vegetables. Top with lemon slices and capers, season with salt &
pepper as desired. Cover, removing as much air as possible. Bundle with the
small bag of marinade, label and freeze.
6 To serve: Thaw. Preheat the oven to 450 degrees F. Bake for about 35 to 45
minutes, or until a thermometer inserted into the thickest part of chicken reads
160 degrees. Heat reserved marinade in small bag and pour over chicken, sprinkle
with fresh chopped parsley, if desired and serve.

Lemon Chicken with Summer Vegetables & Capers

Course:

🧂 Ingredients

Instructions

Lemon Chicken with Summer Vegetables & Capers

Course:

🧂 Ingredients

Instructions

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