ROASTED LEMON AND THYME CHICKEN WITH CARROTS AND POTATOES

By Sube

Ingredients

• 4 potatoes, cut in 8 wedges each
• 4 carrots, cut in 1-1/2 inch pieces
• 1 tbsp chopped fresh thyme
• 1 lemon
• 3 lb chicken pieces

Preparation

Step 1

In a large pot of boiling lightly salted water, cook potatoes for 1 minute. Add carrots, cook until potatoes have softened slightly, about 8 minutes. Drain well.

In large bowl, toss together potato mixture, 1 tbsp olive oil, and 1/4 tsp each of the thyme, salt and pepper, toss to coat. Transfer to large foil-lined rimmed baking sheet.

Finely grate lemno to make 1 tbsp zest, juice lemon. In large bowl, mix together lemon zest, lemon juice, remaining thyme and 2 tbsp olive oil. Add chicken toss to coat.

Discarding lemon mixture arrange chicken, skin side up on separate rimmed baking sheet; sprinkle with 1/4 tsp each salt and pepper.

Roast chicken in top third and vegetables in bottom third of 425 degrees F oven, basting chicken with pan juices and tossing vegetables occasionally, until vegetables are golden and juices run clear she chicken is pierced, about 40 minutes.

Remove vegetables from oven. Broil chicken until golden, about 1 minute. Serve with vegetables.