Gluten Free Dairy Free Lemon Chicken with Vegetables & Capers

Lemon chicken is one of my very favorite things.  I just love those two flavors together.  Often, though, it is breaded with an overly sweet sauce.  This lemon chicken dish, however, is infused with lemon in a much more subtle way, lending itself perfectly to seasonal vegetables and crispy roasted chicken.  It is a wonderful dish to serve up when you have guests or when you simply want to do something special for yourself.

When I saw this Gluten Free Dairy Free Lemon Chicken with Vegetables & Capers made up with spring veggies, I knew it could be updated to the veggies of this season.  In the fall I think yams, mushrooms and winter squashes could bring it into the next season.  This one is a keeper!  See what combinations you come up with.

Gluten Free Dairy Free Lemon Chicken with Vegetables & Capers

Author/Source:

adapted by Angela@onceamonthmom.com from Joelen @ Joelens.blogspot.com

Ingredients:

• 1/2 cup olive oil
• 1/4 cup gluten free chicken stock
• 1/4 cup packed fresh parsley
• 1 tablespoon shallot, chopped
• 6 cloves garlic, minced
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 3 pounds chicken legs and thighs
• 1 1/2 cups zucchini, trimmed, cut into 1″ pieces
• 1 1/2 cups yellow summer squash, trimmed, cut into 1″ pieces
• 1 pound green beans, trimmed
• 1 pint cherry tomatoes
• 1/2 cup capers, rinsed
• 1/2 lemon sliced 1/4″ thick
• 1/2 teaspoon table salt
• 1/4 teaspoon ground black pepper

Directions:

Process olive oil, chicken stock, parsley, shallot, garlic, and first salt and first measurement of pepper in a food processor or blender until smooth, about 20 seconds.  Set aside 1/4 cup of the marinade into a small freezer bag, seal; set aside.  In an oven- and freezer-safe baking dish, placing the summer squashes, green beens and tomatoes in baking dish and lay the chicken on top, skin-side up. Pour the remaining prepared marinade over the chicken and vegetables. Top with lemon slices and capers, season with salt & pepper as desired, then cover and freeze.  Bundle with small bag of extra marinade.

Cooking Directions:

Thaw. Preheat the oven to 450 degrees. Bake until an instant-read thermometer inserted into the thickest part of the chicken registers 160 degrees, about 45 minutes. Transfer the chicken and vegetables to a serving platter. Pour the reserved 1/4 cup of marinade over the chicken, sprinkle with the chopped parsley, if desired, and serve.

Servings:  8

This Post will be linked at:

• Tempt My Tummy Tuesday at Blessed With Grace
• Tasty Tuesday at Balancing Beauty and Bedlam
• Tuesdays at the Table with All the Small Stuff
• Delicious Dishes at It’s a Blog Party
• Tip My Tuesday at Tip Junkie
• Delectable Tuesday at Home Sweet Farm
• Dr. Laura’s Tasty Tuesday at Dr. Laura’s Adventures
• Gluten Free-zer Friday at Angela’s Kitchen
• Slightly Indulgent Tuesdays at Simply Sugar and Gluten Free

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This entry was posted on Tuesday, August 16th, 2011 at 7:00 am and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.