Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, lemon-n-garlic slow roasted chicken & vegetables. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Lemon-N-Garlic Slow Roasted Chicken & Vegetables is one of the most well liked of recent trending meals on earth. It is appreciated by millions daily. It’s simple, it’s fast, it tastes delicious. Lemon-N-Garlic Slow Roasted Chicken & Vegetables is something that I’ve loved my whole life. They are fine and they look fantastic.

To get started with this recipe, we have to prepare a few ingredients. You can cook lemon-n-garlic slow roasted chicken & vegetables using 23 ingredients and 12 steps. Here is how you can achieve it.

The ingredients needed to make Lemon-N-Garlic Slow Roasted Chicken & Vegetables:

1. Take 10 - 12 chicken thighs , bone -in skin -on
2. Prepare 2 garlic bulbs
3. Make ready 2 lemons , cubed (with peel)
4. Get 1/2 Cup olive oil
5. Make ready 1 chicken bouillon cube
6. Get 1 Tablespoon onion powder
7. Make ready 1 Teaspoon paprika
8. Take 1/2 Teaspoon cumin ground
9. Make ready 1 Bunch parsley fresh , finely chopped
10. Take 1/4 Teaspoon thyme dried
11. Make ready 1/4 Teaspoon basil dried
12. Take 1/2 Teaspoon oregano dried
13. Get salt
14. Make ready pepper
15. Get 1 carrot , cubed
16. Get 2 potatoes , cubed
17. Make ready 1 white onion , large dice
18. Take 12 - 14 white mushrooms (large), halved
19. Prepare 4 zuchini , cubed
20. Prepare salt
21. Take pepper
22. Make ready olive oil
23. Take mixed dried herbs

Instructions to make Lemon-N-Garlic Slow Roasted Chicken & Vegetables:

1. Clean the chicken thighs as best as you can, leaving the skin on.
2. Mix the marinade ingredients in a small bowl (heat it if required) and rub it all over the chicken. let the chicken marinate for about 2 hours (or overnight if possible).
3. Pre-heat the oven to 160 degrees C.
4. In a baking tray, mix the cubed vegetables, lemon pieces and garlic cloves (leave the skin on the garlic cloves, just remove the thin papery bits).
5. Add enough salt n pepper to season, and toss in whatever herbs you want to use (i usually go with rosemary and thyme). drizzle with olive oil and mix everything well.
6. Spread the seasoned veggies evenly in the tray. place the marinated chicken pieces skin side up on top of the vegetables.
7. Add a dash of water into the tray (this is to help steam formation) and cover it tightly with aluminum foil (make sure the edges are well sealed, we do not want the steam formed to escape).
8. Place the tray in the oven and cook at 160 degrees for 2 hours.
9. After 2 hours, remove the tray from the oven and set the oven temperature to 200 degrees C.
10. Remove the aluminum foil cover (be SUPER careful with this, because steam will escape when you remove the foil) and discard.
11. Place the tray back into the oven and let it bake uncovered for 30 minutes. at the end of this time, the chicken will be moist and tender, and the chicken skin will have become crisp and golden brown.
12. Let the chicken rest for about 5 minutes before serving. since the dish contains potatoes you don't really need bread or any other accompaniment, except maybe for a salad. one-pot-wonder folks!!
13. Ready to serve and ENJOY!

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