Roasted Chicken Dinner
- 1 (3- to 3 1/2-lb) chicken, quartered (see cooks' note, below) and wing tips discarded
- 2 tablespoons olive oil
- 2 1/4 teaspoons salt
- 1 3/4 teaspoons black pepper
- 1 lb boiling potatoes, cut into 1-inch wedges
- 2 zucchini (1 lb total), quartered lengthwise, then cut crosswise into 2 1/2- to 3-inch lengths
- 1 medium onion, halved lengthwise, then cut crosswise into 1/4-inch-thick slices
- 1/2 cup reduced-sodium chicken broth
- 1 tablespoon fresh lemon juice
- Special equipment: a large roasting pan (17 by 12 inches)
- Garnish: lemon wedges
Directions
- Put oven rack in upper third of oven and preheat oven to 500°F.
- 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.
- 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.
- Roast, uncovered, until chicken is pale golden and cooked through, about 30 minutes.
- 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


I was also thinking that I should probably go out and do this for at least an hour a day to build back strength in my arms. 
It was nice to be outside even though it was cool and the rest of the week is supposed to be quite cold and rainy.
Pomegranates are coming into season too - yum - love the crunch on salads but I guess they get mushy when you freeze and thaw them
Good for cooking but I like them raw so I'll have to eat my fill for the next 2 months. 