Thursday, November 19, 2009

baked chicken and potatoes with onion and thyme... 1 hour



the goods:

1 whole chicken cut into 8 pieces and breasts halved crosswise
1 pound white new potatoes, quartered
1 large red onion, cut into eighths
1 head garlic, cloves separated and left unpeeled
6 sprigs thyme
1 lemon, quartered
1/4 cup extra-virgin olive oil
2 tablespoons balsamic vinegar



Preheat oven to 450 degrees.



Arrange chicken, potatoes, onion, garlic, thyme, and lemon in a 12-by-16-inch roasting pan.



In a small bowl, whisk together oil and vinegar and drizzle over chicken and vegetables.



Toss to combine and season with salt and pepper.



Turn chicken skin side up.



Roast until chicken is browned and cooked through, about 50 minutes.



Serve with pan juices.

3 comments:

Chris and Jenni said...

Yummy Sunday dinner. Thanks for taking care of all of us sickies.

mary said...

That looks delicious-o!!!!

Anonymous said...

Made this twice in a week for two different guests. Great, great recipe!