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Roast Chicken Dinner

Nutrition per serving    (USDA % daily values)
CAL
683
FAT
136%
CHOL
91%
SOD
104%

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Ingredients for 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

Special equipment: a large roasting pan (17 by 12 inches)

Garnish: lemon wedges

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