3. Transfer to the oven and roast, uncovered, for 25 minutes, or until the vegetables are slightly charred at the edges. 4. Meanwhile, pat the chicken dry with paper towels.

But sometimes, rather than cooking up a whole chicken, I like to roast chicken pieces for an easy and satisfying weeknight meal. This lemon chicken and vegetables recipe is my new supper go-to.

There’s that sort of magic that happens in the kitchen when there is food so amazing, it disappears the moment it hits the ...

If you want to roast any other vegetables with the chicken, cut them into bite-size pieces and toss them lightly with olive oil, salt and pepper, then arrange them around the chicken without crowding.

Remove rib cage (it should pull out easily). Cut leg and thigh from breast. Then cut leg from thigh. Arrange vegetables and pieces of chicken attractively on each plate. Serves 4 to 6.

Smaller pieces cook more quickly and produce crisper outsides, while larger ones offer more creaminess in the centers. Spread the pieces out on the sheet pan so they don’t steam and end up mushy. 2.

Lay the chicken pieces on top of the vegetables. Drizzle the remaining 2 tablespoons oil over the chicken, rubbing it in to coat all sides, then sprinkle with salt and pepper.

Add the chicken to the pan, nestling the pieces in with the vegetables, and roast until the chicken is cooked through and the onions and squash are browned and tender, 30 to 40 minutes.

If you roast two chickens you don’t really need to double the potatoes or vegetables since they are really only for the first meal. Serves 2 to 4. Ingredients 2 tablespoon butter, at room ...