If you don't want to quarter a whole chicken, you can buy precut chicken quarters.
Recipe information
Total Time
50 min
Yield
Makes 4 servings
Ingredients
Special Equipment
Preparation
Step 1
Put oven rack in upper third of oven and preheat oven to 500°F.
Step 2
Pat chicken dry, then toss with 1 tablespoon oil, 1 1/4 teaspoons salt, and 1 teaspoon pepper in a bowl. Arrange chicken, skin sides up, without pieces touching, in roasting pan, leaving a 2-inch border around edges of pan.
Step 3
Toss potatoes, zucchini, and onion with remaining tablespoon oil, remaining teaspoon salt, and remaining 3/4 teaspoon pepper in same bowl, then spread in 1 layer around chicken, arranging zucchini skin sides up. Stir together broth and lemon juice and pour into pan around chicken and vegetables.
Step 4
Roast, uncovered, until chicken is pale golden and cooked through, about 30 minutes.
Step 5
Remove pan from oven and preheat broiler. Broil chicken and vegetables 3 inches from heat until chicken is golden brown, about 6 minutes. Serve chicken and vegetables with pan juices.
