Active Time

　　15 min

　　Total Time

　　50 min

　　

Ingredients

Makes 4 servings

　　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

　　Garnish: lemon wedges

　　

Special Equipment

a large roasting pan (17 by 12 inches)

　　

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.

　　Cooks' note:

　　If you don't want to quarter a whole chicken, you can buy precut chicken quarters.