This roast chicken recipe is delicious and quick enough for weeknight meals. Chicken, potatoes, veggies, garlic and lemon… your family will ask for more.
Preheat the oven to 400 ºF.
Spray the bottom of a large roasting pan with cooking spray.
Place the potatoes in the pan.
Place the carrots, peppers and mushrooms over the potatoes.
Sprinkle 2 tsp of salt and 1 tsp of black pepper over the potatoes and toss with your hands to coat everything.
Place the chicken pieces, skin-side-up over the vegetables, inserting them a bit between the potatoes.
Sprinkle the remaining salt, pepper and paprika over the chicken pieces.
Drizzle the olive oil over top and lightly rub the spices and oil into the chicken pieces.
Add the wine down one side of the pan.
Sprinkle the minced garlic over the chicken and insert the lemon slices around and under the chicken pieces.
Place the pan on the bottom third shelf of the oven and roast for 55 minutes.
Set the oven to broil (500 ºF) and move the chicken pan just under the broiler.
Broil for 7 to 8 minutes or until the chicken has a nice golden colour.
Take the pan out of the oven and loosely cover with aluminum foil. Let rest for about 10 minutes.
Move the chicken to one serving dish and the veggies to a second serving dish. You can also serve the meal in the roasting pan for a more rustic feel. Serve and enjoy!
Use a cooking thermometer to test the internal temperature of the chicken (inserted into the thickest part of the meat and not touching the bone). The chicken is cooked when it reaches 165 ºF.
You can also make this recipe with chicken thighs. You may need to reduce cooking time by about 10 minutes.