Most everyone has a standard method for roasting chicken, and this is the one I use most often. I really love the way the lemon adds such a zest to this dish; it plays perfectly with the garlic and thyme. For a quick, simple go-to dinner, this one is certainly in my top 5 list.
One-dish dinners are some of the easiest meals to throw together and this roasted chicken is no exception. Just chop up some vegetables, top with any kind of chicken pieces you like, add some lemon, garlic, and thyme for flavor, and pop it in the oven. About an hour later you have a perfectly balanced and flavorful dinner. It doesn’t get much easier (or more delicious) than that.
(This recipe was originally published here on 09/19/2013)
- potatoes - 1 pound, cut into wedges
- carrots - 3, peeled and roughly chopped
- garlic cloves - 6 - 10, peeled and crushed
- onions - 2, roughly chopped
- olive oil - 2 tbsp, separated
- salt and pepper - to taste
- chicken - 3 pounds, cut into pieces
- lemons - 3, sliced
- thyme - 3 sprigs, fresh
- Preheat the oven to 425 F.
- In a large bowl, toss together the potatoes, carrots, garlic cloves, onions and celery in 1 Tbsp of the olive oil, generously adding salt and pepper.
Place the vegetables with some lemon slices on top of them in the bottom of a 9" x 13" baking dish, and nestle the chicken pieces (skin side up) on top.
- Drizzle the remaining Tbsp of olive oil over the chicken pieces, add some salt and pepper, and rub it in well.
- Lay the fresh thyme sprigs over the chicken, then arrange the remaining lemon slices around, and bake for about 45 - 60 minutes, or until the chicken is cooked through.
- Remove the chicken to a platter, cover with a foil tent. Turn your broiler on and return the vegetables to the the oven, close to the top, and allow to roast and brown for about 5 - 10 minutes, keeping a close eye on them so they don't burn.
- Serve the chicken over the vegetables, and spoon some of the collected sauce in the bottom of the pan over the top.