Baked Chicken With Onions, Potatoes, Garlic, And Thyme – a delicious recipe with chicken, potatoes, red onion, garlic, Thyme, Lemon. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Preheat oven to 450 degrees. Arrange chicken, potatoes, onion, garlic, thyme, and lemon on a 12 x 16 inch roasting pan (I used a large cookie sheet). Whisk together oil and vinegar and drizzle over chicken and veggies. Toss to coat and season with salt and pepper. Roast skin side up until chicken is browned and cooked through, about 50 minutes.
2
CARROTS and PEAS WITH THYME
3
In a large skillet, combine 1 1/2 LBS peeled carrots cut into 1/2 inch slices on diagonal, half a bag of frozen peas (or as much/little as you would like), 1 TBS butter, 4 sprigs of fresh thyme, and 1/2 C water. Season with course salt and pepper. Bring to a boil over high and cook, stirring occasionally, until all liquid is absorbed/evaporated and carrots are tender, not mushy, 7 to 9 minutes.
737
kcal
Calories
19
g
Fat
126
g
Carbs
32
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 Whole chicken (3-4 pounds) cut into 8 pieces and breasts halved crosswise (I used 4lbs drumsticks and thighs for $5.00), 1 LB new potatoes, 1 Large red onion, cut into eighths (like moons with the end still attached so they stay together), 1 Head of garlic, cloves separated and left unpeeled, and more.
Yes, Baked Chicken With Onions, Potatoes, Garlic, And Thyme falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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