CHICKEN - White Wine and Lemon Roasted Chicken
- 8 chicken thighs, excess skin trimmed
- 3/4 cup white wine
- juice of 2 large lemons
- 1 onion quartered
- 3 cloves garlic, crushed
- 3 sprigs thyme
- 2 bay leaves
- 3 teaspoons kosher salt
- 2 teaspoons black pepper
- 1 lemon, sliced
- 1 lb petite gold potatoes, halved
- 1/2 lb brussels sprouts, ends trimmed
- 2 large parsnips, sliced
- 1/2 cup diced roasted red peppers
- 2 tablespoons olive oil
Adapted from thenoshery.com
Pre-heat oven to 350 degrees.
Combine all chicken ingredients, except sliced lemons, in a large resealable bag. Rub chicken in bag to make sure it's evenly coated with marinade. Refrigerate for 30 - 45 minutes, giving it time to marinade.
In a large bowl toss vegetables with olive oil, salt and pepper, until evenly coated. Pour vegetables into a large baking dish. Pour chicken into a large bowl, remove onion quarters and add to vegetables. Arrange chicken with lemon slices on top of vegetables and pour marinade over chicken.
Cover with aluminum foil, bake in the oven for 30 minutes. Remove foil, raise the oven temperature to 400 degrees, bake another 20 minutes or until the skin is golden and crispy.