With my parents coming to visit last Sunday for a grandson-fix, I was inspired to make this by a lonely whole chicken wasting away in our deep freezer. This recipe is easy all around (even more-so if you get your butcher to cut up the chicken for you) and great for when you have company. Toss all the ingredients in a roasting pan and pop it in the oven for 50 minutes. We even used the roasting pan as the serving dish and let everyone pick out what they wanted, buffet style. With just one dish to clean up, it allowed for less time in the kitchen and more time where it counts - with family!
Simple, but classic flavorings of balsamic vinegar, olive oil, and thyme make this baked chicken dish a great choice for last minute guests, or anytime you want a wholesome, comforting meal with minimal effort.
Baked Chicken with Onions, Potatoes, Garlic, and Thyme
Source: Slightly adapted from Everyday Food, October 2009
Yield: Serves 4
Preparation time: 10 minutes
Cook time: 50 minutes
Total time: 1 hour
- 1 whole chicken (3 to 3 1/2 pounds), cut into 8 pieces and breasts halved crosswise
- 1 pound white new potatoes, halved (quartered if large)
- 1 large red onion, cut into eighths
- 1 head garlic, cloves separated and left unpeeled
- 6 sprigs thyme
- 1 lemon, quartered
- 1 pound baby carrots
- 1/4 cup extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- Coarse salt and ground pepper
- Preheat oven to 450 degrees. Arrange chicken, potatoes, onion, carrots, garlic, thyme, and lemon in a 12-by-16-inch roasting pan.
- In a small bowl, whisk together the 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.