• prep: 15 min
• cook: 50 min
• total: 1 hr 5 min

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
• a large roasting pan (17 by 12 inches)

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