Chicken · Food and Libations · One Dish Meals

Roasted Lemon Chicken with Carrots, Potatoes, and Thyme

As you know, or will soon come to find out, I love one dish meals. I also love roasting things. Not only does roasting everything in one dish make for an amazing marriage of flavors, it also makes for a super easy clean-up. This recipe was the first time I marinated my chicken before roasting it. Worked beautifully. Here’s what you’ll need for this:
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3 bone in, skin on chicken breasts
1 Lg yellow onion, halved and sliced
7 yukon gold potatoes, unpeeled and quartered
4-5 carrots, peeled, cut into 1 inch pieces
1 tsp salt, 1/2 tsp pepper
2 tbsp olive oil
1 tsp rosemary
1 tsp of thyme

for chicken marinade:
i lemon, juice and zest
1 tbsp olive oil
1/2 tsp salt
1/4 tsp pepper
1/4 tsp thyme
1 tsp minced garlic

into a medium bowl zest your lemon

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then juice it…and add in your salt, pepper, thyme, and garlic.

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Now add your olive oil and whisk

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Now snuggle your chicken into the bowl, cover and marinate for about 30 minutes (while the rest of the meal is being prepared.)

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Meanwhile back in vegetable land…

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get all of your cut veggies into a roasting pan in a single layer. Pour in the olive oil, salt, pepper, thyme, and rosemary. With clean hands, mix it all together to coat. Pop into pre-heated 400 degree oven, uncovered.

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At about 30 minutes remove veggies from oven. Place marinating chicken, evenly spaced on top of the veggies and return to the oven for about 30 minutes.
Here’s where it gets really good…

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remove chicken from the oven. set oven to broil. Drizzle a bit of honey on top of each chicken breast. Return to the oven and broil for 5-10 minutes to brown the skin and create a sweet-ish crust

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YUM.
Plate veggies on the bottom and a chicken breast on top for each person. Enjoy!

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Find the PRintable version of this recipe HERE

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