Roast Chicken Dinner

Ingredients

• 1.8 teaspoons pepper black
• 3 lb chicken quartered (see cooks' note, below)
• 1 tablespoon juice of lemon fresh
• 4 servings lemon wedges 
• 0.5 cup chicken broth reduced-sodium
• 2 tablespoons olive oil 
• 1 medium onion halved lengthwise
• 1 lb potato boiling cut into 1-inch wedges
• 2.3 teaspoons salt 
• 2  zucchini quartered (1 lb total)

Equipment

• bowl
• frying pan
• oven
• roasting pan
• broiler

Directions

1. Put oven rack in upper third of oven and preheat oven to 500°F.
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.
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.
4. Roast, uncovered, until chicken is pale golden and cooked through, about 30 minutes.
5. Remove pan from oven and preheat broiler. Broil chicken and vegetables 3 inches from heat until chicken is golden brown, about 6 minutes.
6. Serve chicken and vegetables with pan juices.
7. If you don't want to quarter a whole chicken, you can buy precut chicken quarters.